I have this recipe for banana cake on a crumpled piece of paper inside my favourite baking book. It originally came from the internet but it’s so long ago that I have no recollection of where exactly. Anyway, I love it. It is possibly the simplest banana cake in the history of the world ever. It always turns out light and has great flavour.
This time, in my quest for a manly muffin to offer up on Father’s Day, I decided I would turn the banana cake recipe into banana muffins. Then I decided I would put some toffee inside. (I had a jar in the fridge left over from when I made my Skinny Millionaire Shortcake.) Mmm. Naughty.
It worked a treat. These muffins are substantial without being dry and when they are warm, the caramelly goodness in the middle oozes out beautifully. They are – in my humble opinion – the best muffins ever. The crunch comes from a good sprinkle of brown sugar on top and the contrast with the gooey centre is out of this world.
The toffee/caramel had been refrigerated and was pretty solid when I added it to the muffin mix – that may be the secret of keeping the two components from merging as they bake.
If you bake these in advance and they have cooled, a few minutes in a warm oven (not microwave) will soften up the caramel before serving. Enjoy!
- 1 large banana
- 1 large egg
- 100g butter
- 100g brown sugar
- 140g self raising flour
- 6 teaspoonfuls of chilled caramel
- Mash the banana and egg together until well combined.
- In a separate bowl, cream together the butter and sugar.
- Add the banana mixture to the butter and sugar and mix well.
- Sift in the flour and combine gently.
- Line a muffin tin with 6 paper muffin cases.
- Spoon a desertspoonful of cake mix into each case.
- Place a rounded teaspoonful of caramel in the centre of each.
- Use the remaining cake mixture to cover the caramel.
- Sprinkle a little more sugar on top of each muffin.
- Bake in a moderate oven (about 160 degrees Celsius) for 25 - 30 minutes.
- Take care to let these muffins cool for around 15 minutes before serving - the caramel in the centre is extremely hot when it first leaves the oven.