• Preheat the oven to gas 4 / 180c. Line the 12 hole baking tin with paper cases.

For The Cupcake Bases

• Cream the butter and sugar in a large mixing bowl until light and fluffy using an electric hand mixer. Beat in the two eggs and then the mashed banana.
• Fold in the flour and cinnamon and then the broken walnuts and sultanas.
• Divide the batter between the paper cases (two thirds full) and bake the cakes on the middle shelf for 15-20 minutes until golden and springy to touch. (18 minutes is what works in my oven).
• Allow to cool completely on a wire rack.

For The Coconut Icing

• In another large bowl, spoon the coconut milk over the icing sugar a little at a time, beating it into a smooth paste. It should be like thick PVA glue (I know that's not appealing exactly - but you get the picture).
• Spoon the icing over the cooled cupcake bases and stud with a banana chip and walnut half before serving.