Banoffee Cakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the muffins
- 3 very ripe Banana
- ½ cup sunflower oil
- 2 eggs
- ⅔ cup light brown sugar
- 1 ½ cups all-purpose flour
- 3 Tbsps cocoa powder
- 1 tsp baking soda
- For the topping
- ½ cup unsalted butter
- 8 Tbsps light brown sugar
- 8 Tbsps cream (35% fat)
- ¾ cup chopped, roasted Hazelnuts
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mash the bananas in a mixing bowl. Beat in the oil, followed by the eggs and sugar.
3.
Sift in the flour, cocoa and bicarbonate of soda and and stir quickly until just combined. The mixture will be lumpy.
4.
Bake for 15–20 minutes until risen and firm. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: heat the butter, sugar and cream in a pan over a low heat until the sugar has dissolved completely.
6.
Bring to a boil and boil gently for 3-4 minutes, until toffee-coloured and thickened. Allow to cool slightly.
7.
Spoon the topping on the muffins and top with the hazelnuts.
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