Salted caramel banoffee muffins

The banana makes these muffins are very light and moist, while the salted caramel gives them an indulgently sweet and sticky dimension.

Preparation time: Around 15 minutes

Cooking time: Around 15 minutes

This is my wife’s creation, and the combination of the best qualities of a banoffee pie with the portability of a muffin is a stroke of genius! It’s also a great way to use up bananas that are “passed it”, as bananas that have gone brown and slightly mushy work best. We like to make a batch at the weekend, and then they last for the best part of a week in an airtight container.

Ingredients (makes around 12):

• Butter – 125g (softened)

• Golden caster sugar – 125g

• Vanilla essence – 1 tsp.

• Eggs – 2

• Self-raising flour – 125g

• Bananas – 3, mashed (the browner, the better!)

• Salted caramel – a jar/tin

Method:

1. Heat the oven to 150°C (for a fan oven);

2. Beat the butter and sugar together into a creamy consistency, then add the vanilla essence and eggs and beat together some more;

3. Sift the flour into the mixture and mix well, then add the mashed bananas and continue to mix until you have a smooth and evenly distributed consistency;

4. Line a muffin/cupcake baking tray with muffin cases, and fill each muffin case 1/2 to 2/3 full with the banana mixture. Top each muffin case with a blob (about 1 tsp.) of salted caramel – as it cooks, the caramel will partially melt to leave a sticky topping on the muffin, while the rest will sink into the mixture to give each muffin a hidden caramel centre;

5. Put the muffins in the oven for approximately 14 minutes, taking them out when they are firm to the touch but not too burnt on top. Leave to cool, then enjoy!