Banana and Pecan Cupcakes

I have made this recipe with and without the pecans and it is delicious each way (for those with allergies). The size of the bananas will have an impact on the flavour so you can make alterations to the strength of the flavour by buying different sizes. I first made this recipe for a friends birthday party and was told that I'd ruined all of my friends for life. They still say they have never had one to match it.
I recommend the use of a cinnamon flavoured frosting. http://12557keepcalmandbakeon.blogspot.co.uk/2012/05/cinnamon-frosting.html

Serves 24
Ingredients
For the Cupcakes
400g butter, softened
400g caster sugar
1 tsp vanilla extract
3 eggs
3 bananas, mashed
200g pecans, roughly chopped (optional)
400g plain flour
1 tsp baking powder
1 tsp cinnamon
Pinch salt
Method
1) For the cupcakes; Preheat the oven to 180 degrees C (160 fan)
2) Beat together the butter, sugar and vanilla extract until pale and fluffy. Beat the eggs in one at a time until completely incorporated.
3) Add the mashed bananas and pecans, beat again.
4) Combine the flour, baking powder and cinnamon. Fold it into the the batter.
5) 2/3 fill the cupcake cases, then bake in the oven for 20-25 minutes, until golden. Remove from the oven and transfer to a wire rack to cool.
6) Finally ... ENJOY