Hummingbird Fairy Cakes

I had learned how to make these delightful morsels when I was staying with my husband’s family in Santa Barbara, California. These tasty little cakes originate from the Southern part of the United States are made with banana, pineapple and pecans.
250 ml of vegetable oil
350 gms self-raising flour
350 gms caster sugar
2 large eggs
I tin of pineapple chunks
3 large ripe bananas
Teaspoon Vanilla extract
50 gms pecans chopped.
Icing
350 gms icing sugar
200 gms cream cheese
150 gms softened butter.
A fat green lime.
Begin by putting some paper cases into your cupcake tins and turn the oven on to moderate. Mash the bananas into a roomy bowl then add the drained tin of pineapple. To this add the vanilla essence, lightly beaten eggs and oil.
In another bowl sift the flour, sugar and a pinch of salt together. Fold the wet ingredients into the dry ones and add the nuts but do not mix too much.
Put tablespoons of the mixture into the cases and pop in a moderate oven for about 20 minutes until there are springy to the touch.
When the cakes are cool decorate with the icing which is made by beating the icing sugar into the butter and cream cheese then add the zest of a lime and a squeeze of the juice and then put it in the fridge until you need it.