I think I might have PTSD when it comes to Banana Bread and I blame it on Lockdown V1!
So if you’d like a banana alternative and something that feels like a treat, these mini Banoffee cakes are ideal. I find a whole Banoffee pie is just too much and you really can’t keep it for the next day – black day-old slices on the top don’t do it for me!
Make these little rich banana sponge cakes then slice and assemble as you need them. They keep for a couple of days in an airtight container, so just add the caramel, banana and caramel cream topping before serving.
This recipe make approx 8 large or 12 regular ones depending on the size of muffin tin you use.
90g soft butter or Stork baking margarine
110g soft light brown sugar
2 free range eggs
75g plain flour
75g self-raising flour
1/2 tsp bicarbonate of soda
1 large very ripe banana mashed
80g sour cream
2 tblsp milk
1 tin Carnation Caramel
125ml double cream whipped
Grated dark chocolate
1. Preheat the oven to 180C or 170C fan oven. Line the muffin tins with paper cases.
2. In a large bowl, beat the butter and sugar together with an electric mixer until well combined then add the eggs. Keep beating until light and fluffy.
3. Sift the flours and bicarb soda together into the bowl, then add in the sour cream and milk. Using a spoon, fold together until mixed then divide the batter between the muffin cases.
4. Bake in the preheated oven for 20-25 mins depending on size of cakes. They should be golden brown and firm to touch. Remove and cool completely on a wire rack.
5. Fold a couple of tablespoons of the caramel into the whipped cream, don’t over mix as it’s nice to see swirls of caramel through the cream.
6. To assemble, slice the cakes horizontally into 3 slices. Spread a layer of caramel on the bottom, then arrange slices of banana on top. Pop the next slice of cake on top and repeat. Put the top slice on, dollop with the caramel cream and sprinkle with some shaved chocolate.