Bite sized banana cake meets sticky caramel sauce as a perfect combination to end an evening, or start the day, or take to share or whenever you like…but beware – once you start you wont stop until they are all gone. Alisha made hundreds of these in Rotorua one summer while she was a teenager – they are quick, easy and well worth an attempt – oh and you wont need to find somewhere to store leftovers muffins. Like all muffins, these are best served freshly made but can be baked in advance and frozen until required. I have even served these muffins in individual dessert bowls with a scoop of ice-cream and the caramel sauce over the top…….
- 1½ Cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ Cup Sugar
- ¾ Cup mashed Banana
- 1 Tablespoon Golden Syrup
- 1 teaspoon Vanilla Essence
- 2 Eggs
- 150 grams Butter – melted & cooled
- 70 grams toasted Pecan halves (optional)
- Sift flour, baking Powder and Baking Soda into a large bowl
- Stir in the sugar – make a well in the centre.
- Beat Banana, Golden Syrup, Vanilla and eggs. Add butter and stir again
- Pour into dry ingredients and stir until just combined and still a bit lumpy looking.
- Fill well greased mini muffin tins ¾ full. Decorate with half pecan if using.
- Bake at 220ºC for 12 minutes or until muffins are cooked.
- Cool in tins for 2 – 3 minutes, remove to plate and dust with icing sugar.
- Serve with a bowl of the caramel sauce.
- 100 grams Butter
- ½ Cup Brown Sugar
- ¾ Cup Cream
- Melt butter and sugar in microwave for 3 minutes.
- Stir in the cream and cook for another 2-3 minutes.
- You can make this in a pot but watch it really carefully or it will burn.
Get your bake on people – these muffins are delicious and I hear that Queensland Bananas are the best.
Leftover sauce can be used as ice-cream topping.
Recipe and image from ‘Allyson Gofton’s Best-Ever Muffins’ – with slight alterations to original recipe.