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This cupcake could almost be called the Bannoffee cupcake. It has most of the parts of a Bannoffee pie: banana slices, caramel and whipped cream. The only thing missing is the buttery biscuit base. So I call this the almost Bannoffee cake so that the most ardent and religious fans of the Bannoffee won't complain that its not entirely faithful.
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"Almost Bannoffee" cupcakes
- 90g butter, at room temperature
- 1/2 cup muscovado or brown sugar
- 2 eggs at room temperature
- 3/4 cup plain flour
- 1/4 cup cornflour
- 1 teaspoon of baking powder
- 1/2 teaspoon bicarb of soda
- 1 teaspoon cinnamon
- 2/3 cup mashed banana (must be very ripe)
- 1/3 cup milk soured with small amount of lemon juice
- 2 tablespoons milk
- 1/2 tin of caramel sauce (next to the evaporated and condensed milks)
- 1/2 cup whipped cream
- 2 bananas sliced thinly
- Chocolate curls (or thick bar of chocolate and vegetable peeler) I just used a Charbonnel & Walker Hot Chocolate mix as I was feeling lazy, hence no "curls"
Step 1 - Preheat oven to 150c fan forced or 170c non fan forced.
Step 2 - Beat butter, brown sugar and eggs in small bowl with electric mixer until mixture become pale. Stir the rest of the cupcake ingredients into the mixing bowl. Spoon into patty tins.
Step 3 - Bake for 20-25 minutes. Cool in tin.
Step 4 - Carefully take off cupcake liners from cupcakes. Carefully (and cake is delicate) cut into two or three sections across. I did three but two might have been more prudent as the cake is delicate. Spread caramel across cut cupcake layer and then place banana slices fanning them attractively as you'll see them from the side. On the top layer, add whipped cream and chocolate curls.