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1
Preheat oven to 350u00b0F Line mini-muffin tins with 48 paper liners; set aside.
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2
Toast pecans in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant. Set aside.
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3
In a medium mixing bowl, combine flour, sugar, soda, salt and cinnamon. Stir in eggs, oil and vanilla just until dry ingredients are moistened; do not beat. Fold in the pineapple (and juice), pecans and banana.
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4
Gently spoon batter into the cups, filling each about 2/3 full. Do not overfill. You will have just enough batter for all 48 cups.
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5
Bake 20 minutes; if using two pans at once, rotating the top and lower pans at the 10-minute mark for even baking. (If you have a convection oven, this is not necessary.) Bake in two batches if you have only one pan!
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6
Cake bites are done when they are dark golden brown and gently crowned on top. Remove from oven and cool at least 20 minutes before frosting.
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7
Swirl a small amount of icing over each cake bite in a decorative fashion. Serve immediately or cover with plastic wrap until ready to serve. (Wooden picks can be inserted in a few of the bites to keep plastic wrap from smearing the tops.).
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8
Cream Cheese Frosting Directions:
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9
In a small mixer bowl combine 4 ounces softened cream cheese, 4 tablespoons softened unsalted butter, 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract ~ beat with mixer until smooth.
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10
Place in a zipper-top plastic bag with one corner snipped (or use a cake decorating bag).
