Let’s go BANANAS! I love baking with bananas, when they look like they should be thrown out, that’s when they taste the best! I used to work in a running events team and we used to have SO many bananas left over – so what else is there to do other than make 7 banana traybakes in a day?! Yes I really did do that, they were awesome.
For this recipe I wanted to spice them up and get as much flavour out of the banana as possible, so I fried them first in buttery, sugary, cinnamony goodness until tender. These muffins are so light and moorish, the banana doesn’t overpower everything so you can still taste the spice and the creamy icing on top! The extra sprinkle of sugar on top as well as the banana chips add a bit of crunch to the recipe which is super delicious.
I hope you like this recipe because they really are a great bake and perfect for elevenses! Whenever you have leftover bananas, save them and whip up some banana muffins, I promise you won’t regret it!
For caramelizing the bananas –
2 Bananas (extra ripe!)
60g soft brown sugar
For the muffins –
100g butter, melted
2 eggs (medium)
2 bananas (mashed following the caramelisation)
225 self-raising flour
175g golden castor sugar (plus a little extra for topping)
1 tsp baking powder
1tsp mixed spice
For the butterscotch sauce – (recipe from the Good Food Website)
100g castor sugar
300ml double cream
For the topping –
60g icing sugar
6tbsp butterscotch sauce (made from recipe above)
Handful of banana chips
1. Preheat oven to 180C and prepare muffin tray with 12 cases.
2. To caramelise the bananas – in a frying pan melt the butter and add the bananas whole. Sprinkle over the sugar and cinnamon. Cook until brown and tender. Set aside to cool.
3. Mix all of the dry ingredients (flour, sugar, baking powder & mixed spice) for the muffins in one bowl.
4. Beat together the melted butter, milk, eggs and mashed caramelised bananas.
5. Add the banana mix to the dry ingredients and stir until just combined.
6. Spoon into muffin cases, sprinkle with castor sugar and bake for 20 mins or until golden brown.
7. Whilst the muffins are baking you can make the butterscotch sauce. Place the sugar along with 3tbsp of water into a pan and allow to turn a dark golden brown colour. Take off the heat and stir in the cream until a smooth sauce forms. If the cream is cold it may cause the sugar to harden, if this happens just pop it back on the heat until it dissolves and forms the sauce. Set aside to cool.
Top tip: don’t stir the caramel, just watch it carefully as it can turn very quickly and nobody likes burnt caramel!
8. Whilst the muffins are cooling you can make the icing. Mix the icing sugar and 6tbsp of the butterscotch sauce you’ve just made. Stir well and then spoon onto cooled muffins. Add a couple of banana chips on top for a bit of crunch and enjoy!
Notice: You’ll probably have some butterscotch sauce leftover but don’t worry it tastes great with vanilla ice cream or spooned over cake. It lasts quite well but I wouldn’t keep it for longer than a week – it probably won’t last that long though! 🙂