• pre heat oven to 350°f
• In a medium bowl whisk together flour, baking soda and salt, and cinnamon then set aside.
• in a larger bowl mash bananas, add canned pineapple (juice and all) oil, vanilla, sugar, and eggs. mix all until well combined.
• add dry ingredients into the larger bowl with the wet ingredients and stir until everything is incorporated. do not overmix.
• fold in coconut and chopped pecans. Make sure not to over-mix again. just enough to distribute the added ingredients evenly.
• line a muffin tray with cupcake liners and fill each one about ½ way. do not over fill as this cake mix does rise quite a lot.
• bake in the over for 12-15 min or until a toothpick comes out clean.

Brown Butter Cinnamon frosting

• melt butte in a small pot until the color changes from a pale yellow to a dark brown.
• pour into a bowl of a stand mixer, using the whisk attachment on the slowest setting start moving the butter around to allow it to cool slightly.
• add icing sugar and mix until it has all combined then increase in speed until it has whipped slightly.
• add cinnamon and vanilla a whip for another minute or 2
• at this point, if the icing is too thick you can add a bit of milk to this in-out. adding the tiniest amount at a time until you reach the right consistency. if it is too thin you can add more sugar.
• add icing to a piping bag or a freezer bag with the tip cut off and pipe onto cooled cupcakes.
• sprinkle some coconut and chopped pecans on top.