Coconut Banana and Date Cupcakes

Showing some self restraint, I stopped myself from snacking on the remaining dates used for the chocolate orange nut date loaf recipe. I managed to save just enough to incorporate them into my favourite banana cake recipe which has proven quite popular on the blog. Given the sweetness of the dates, I reduced the amount of sugar in the recipe. I also substituted 1/2 cup sour cream for the 1/4 cup buttermilk  called for in the recipe. There's no need for a cake mix to guarantee perfect results; this very forgiving recipe turns out moist and fluffy cupcakes. In fact I didn't even follow my own directions. I ended up adding all the wet ingredients at once to the flour mixture; beating them together  for 2-3 minutes with an electric hand mixer and still got amazing results.  The batter was enough for 12 cupcakes and a small loaf or 18 cupcakes.

Ingredients:
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened.shredded coconut
1/2 cup toasted pecans
1 cup chopped dates
1/2 cup soft butter
1 cup sugar
1 cup ripe bananas (mashed)
1/2 cup sour cream
2eggs
1 tsp vanilla

In a large bowl combine the flour, baking powder, baking soda and salt. Toss in the dates, nuts, coconut to coat with the flour mixture. The date pieces will be sticky, separate with your fingers or a fork while blending into the dry ingredients..Add the bananas, sugar, butter and sour cream. Beat the mixture on medium speed for 2 minutes. Add the eggs and vanilla. Beat for 1 minute. Pour into into 18 prepared muffin tins.  Bake in a 350º F oven for 15-20 minutes. The cupcakes are done when a toothpick or knife is inserted in the middle, and comes out clean.