A mix of two fantastic things – banana and toffee – I am still to find anyone who doesn’t love banoffee! These quick to put together muffins are delicious and easy, and the perfect any-time treat.
So we just moved house – life has understandably been a little hectic, and so apologies that the recipes have been a little few and far between! However, this recipe is a real winner, and only really came about because we moved house.
We were lucky enough to have my other half’s parents come and help us with a bit of DIY just before we moved in, and I felt that a days hard work (on a bank holiday weekend no less!) deserved a treat. We were purposely running our store cupboards low, but we did seem to have an almost endless supply of bananas and various types of sugar. So out came the idea for a banoffee muffin. Sugary and sweet to keep us filled with energy during the somewhat fun and stressful task of DIY.
These muffins are deliciously moist and very hard to get wrong. It’s also a great way to use up old bananas that might otherwise be destined for the bin. With a quick caramel sauce for the toffee flavour, and packed full of bananas, it uses such a classic flavour combination that you’d be hard pressed to find someone who disliked these!
Makes 12 muffins. Takes 25 minutes plus baking and cooling time.
- Caramel sauce:
- 75g dairy free butter
- 150g light brown sugar
- 125g dairy free cream
- Pinch of salt, to taste
- 3 ripe bananas
- 2 tbsp light brown sugar
- 150ml non dairy milk
- 5 tbsp vegetable oil
- 2 eggs, beaten
- 275g self raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 100g pecan nuts, roughly chopped
- 12 pecans for decoration
- Make caramel sauce by putting all the ingredients in a heavy bottomed sauce pan and gently heating until the butter and sugar have melted. Once melted, turn the heat up and boil for 1 minute. Leave aside to cool.
- If your bananas are not bordering on overripe, place on a baking tray in a low oven for 5 – 10 minutes until the skins are blackened all over. Then preheat the oven to 180 degrees and line a 12 hole muffin tray with muffin cases.
- When the oven is hot, and the caramel cold, make the muffins. In a large bowl, add the bananas and light brown sugar, and mash until smooth.
- In the same bowl, add the milk, vegetable oil, and beaten eggs, and mix everything together. Then mix in all the caramel sauce.
- In a different bowl, weight out and lightly mix together the flour, baking powder, bicarb and pecan nuts.
- Add the dry mix to the wet, and lightly mix together until no big lumps of flour remain (it’s OK if little lumps are still there!)
- Divide the batter evenly between the 12 cases, top each with a pecan, and bake for 15 – 18 minutes until golden brown, smelling delicious, and a skewer comes out clean from the centre of a few of the muffins.
- Leave to cool in the tin for 5 minutes, then cool fully on a wire rack.
- Best eaten on the day or day after of baking.