We’ve all been there; you buy a fresh bunch of bananas with all the best intentions, turn your back for five minutes only to find them looking a little sorry for themselves.
Instead of looking on such a sad state of affairs with an air or dismay, instead I see this all too common kitchen occurrence as an opportunity to get creative. This is how this recipe for my white chocolate salted caramel muffins was born:
Makes 12
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
INGREDIENTS
For the cupcakes:
3 ripe bananas
85g butter
2 eggs
120g light brown sugar
1tsp Nutmeg
1tsp Cinnamon
1tsp Vanilla bean paste
Bicarbonate of soda
260g Self raising flour
70g white chocolate – chopped up
For the caramelised bananas
2 ripe bananas – sliced
Icing sugar to coat
For the salted caramel sauce
75g butter
200g Light brown sugar
300ml Double cream
METHOD
Begin by preheating your oven to 160°C.
Start by mashing your bananas until pulped. To this add your butter and sugar and using either a manual or electric whisk and cream together until light and fluffy. Next add your eggs individually, ensuring they are well combined before adding the next. Then whisk through your vanilla bean paste. Regular vanilla essence will also work just as well.
Once all the eggs have been added, sift in your flour, bicarbonate of soda, nutmeg and cinnamon and fold into the banana mix. Finally stir through your white chocolate chips. Once you are happy that the batter is smooth, evenly divide the cake mixture between 12 cupcake cases. When each have been filled, gently tap the cupcake tray on a hard surface to knock the air our – this will ensure an even rise.
Place your cakes on the middle shelf of your cooker and bake for around 25 minutes, or until a skewer comes out clean. Once baked, remove and let cool on a wire rack.
To caramelise the sliced bananas, simply place some icing sugar in a bowl and coat each banana slice. Placing these onto a baking tray, simply bake at 160°C for around 10 minutes or until they are bubbling. Before they cool completely place them on top of your cakes – be careful as they will be hot, but if you wait for them to cool they will become stuck to the baking tray.
Finally to make the salted caramel sauce, simply melt your butter and sugar in a heavy bottomed saucepan. Once all the sugar has dissolved, let the mixture bubble for a few minutes before slowly adding your cream. When adding your cream, be sure to mix continually so not to solidify or cause the sugar to crystallize. Once in, let the caramel simmer for a further five minutes, add a generous pinch of salt and let cool.
Once everything has cooled slightly, simply pour the caramel into a serving jug, pour over the cupcakes and your away! Banana heaven!
And voila, over ripened banana crisis averted!
A little Tasty 