I love banoffee pie! So I came up with these with there moist banana goodness that is packed with nuggets of chewy toffee, then topped with whipped cream, fresh banana and gooey toffee sauce.
What you will need:
60g Butter at room temperature
Muffins with dulce de leche topping (Photo credit: Wikipedia)
70g soft brown sugar
1 egg
1 ripe banana
11g self raising flour
50g chewy toffees chopped
To decorate:
180ml double cream whipped
3-4 tablespoons of dulce de leche*
1 banana sliced
a 12 hole cupcake tin, lined with 10 paper cases
Makes 10 cupcakes.
What you need to do:
Preheat the oven to 180 (gas mark 4)
Beat the butter and sugar together in a bowl until creamy, then beat in the egg, a little at a time. Fold in the mashed banana, then shift the flour into the mixture and fold in, followed by the toffees.
Spoon the mixture into the paper cases and bake for about 15 minutes until risen and a skewer inserted in the center comes out clean. Transfer onto a wire rack to cool.
To decorate, swril the cream over each of the cakes, then drizzle with a spoonful of dulce de leche and top with slices of banana.
Easy peasy =D
*Note* Dulce de leche is a sweet, gooey toffee sauce from Spain, which is available from larger supermarkets (i get mine from sainsbury’s). If you cant find it you can buy another toffee sauce or make it yourself. To do this you need to: Put a sealed can of condensed milk in a saucepan, pour over boiling water to cover and boil for three hours, adding more water as necessary so that the can is always covered. Removed from the pan and leave to cool completely before opening. Stir well to make a smooth sauce before spooning over the cakes.
I hope you are your little ones and friends and family enjoys these little delights.
