Spiced Butternut Mini Loaf Cakes

Ingredients

Makes 10 mini loaves, or 16 muffins

300g plain flour

½ tsp salt

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

240g butternut squash, prepared weight 1 really ripe banana

150g unsalted butter, very soft

150g light muscovado sugar

75ml vegetable oil

2 eggs, lightly beaten

FOR THE TOPPING

50g pecan nuts

4 tbsp maple syrup

For this cake, you'll need 10 mini loaf cardboard cases (each 5.5 x 4cm), from big supermarkets or good kitchen supply shops.

If you can't find them, this recipe will also make 16 muffins. Bake the muffins, at the same oven temperature, for 18-20 minutes.

Preheat the oven to 190°C/fan 170°C/375°F/ gas mark 5. Tip the nuts for the topping on to a baking tray and place in the oven for five minutes, or until lightly roasted. Cool slightly, then finely chop and set aside.

Sift together the flour, salt, baking powder, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl.

Grate the squash, place in a tea towel and wring to remove excess water. Mash the banana in a small bowl, then mix in the squash.

Cream the butter and sugar together until really light and creamy, using a food mixer or a hand-held electric whisk. Stir in the squash, banana and oil. Fold in the flour mixture a couple of spoonfuls at a time, alternating with the eggs.

Divide between the loaf cases and bake for 20-25 minutes or until well-risen and golden. Cool in the cases on a wire rack.

When cool, mix the pecan nuts with the maple syrup and spoon over the cakes.