Banoffee Cupcakes

A must for all banoffee fans. Delicious banana muffins with a gorgeous, caramel icing. Yum!
Ingredients
Serves: 12
  • 2 very ripe bananas
  • 125g self raising flour
  • 100g buttery spread
  • 100g caster sugar
  • 2 eggs
  • 1tsp baking powder
  • 12 teaspoons Carnation Caramel
  • Frosting
  • 100g Carnation Caramel
  • 300g icing sugar
  • 85g buttery spread*
  • Slices of banana, 3tbsp Carnation Caramel and chocolate shavings to decorate (optional)

You will also need...

12 hole muffin tin and cupcake cases
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 25 mins
    total prep time

    20 mins
    ready to serve in

Each serving typically contains

  • Calories 319 16%
  • Sugars 41.9g 47%
  • Fat 12.3g 18%
  • Saturates 3.2g 16%
  • Salt 0.56g 9%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place cupcake cases into the tin.
  2. 2. Mash the bananas in a dish and set aside. In a separate large bowl add the flour, buttery spread, caster sugar eggs and baking powder and beat until light and creamy (use an electric hand mixer if you have one). Fold in the mashed bananas.
  3. 3. Spoon half the mixture into the cake cases, add a spoonful of caramel into each and top with the remaining cake mix. Bake for about 20 minutes or until springy to the touch. Remove and cool.
  4. 4. Beat 100g caramel with the buttery spread and icing sugar to form a thick icing. Spoon into a piping bag with a fluted nozzle and pipe onto the cakes. Beat a few tablespoons of the caramel until smooth and drizzle over the icing. Top with a banana slice and chocolate dusting if you like!
  5. *recipe based on 70% fat buttery spread

Discussion Board

  • I-Pie
    October 31, 2013
    Can I use the caramel on its own to sandwich a large cake or would it be too runny?

    Carnation says:
    Hi Irene, a thin spread of the caramel is wonderfully decadent in a large cake!
  • Zita
    September 14, 2013
    Hi! What can I substitute if I don't have carnation caramel? Thanks!

    Carnation says:
    Hi Zita, if you can't get your hands on the Carnation caramel why not try making a batch of the filling from the classic banoffee pie recipe. This would be a good substitute.
  • Lis
    August 10, 2013
    Absolutely delicious!
  • Dolly
    June 16, 2013
    Yummmmmm this is amazing!! I made these using golden caster sugar but omitted the caramel from the inside (I'm a baking wuss but will try next time!) and also I made them muffin size so only made the 6, they were awesome! I'm literally going to make some more RIGHT NOW!
  • Thew
    June 11, 2013
    Is it okay to use standard butter rather than a spread? I prefer to use pure butter but I am worried that it may effect the consistency of the cakes!

    Carnation says:
    Hi Matthew, yes butter is fine - we're just trying to use a lower fat option. Happy baking!
  • hellsbells
    April 18, 2013
    Hi CAN I ASK WHAT IS THE BUTTERY SPREAD PLEASE. Thank you

    Carnation says:
    Hi Helena, buttery spread is just any spreadable butter - but best to use one which is suitable for baking with a minimum of 70% fat.
  • Gen
    April 04, 2013
    Hey all, love banoffee so thought this would be right up my street did them in molds as i saw from comments that might make life easier but when im tryin to take them out they are splitting in half with the top coming off and the caramel anbd bottom sponge left in the mold :(

    Carnation says:
    Hi Genna, how annoying! We find they are better in paper cases - and due to their sticky nature they sometimes stick a little to the paper - they're better the next day.
  • Penllys
    January 30, 2013
    Amazing. But they have stuck to the paper cases. Which type of case would you suggest?

    Carnation says:
    Hi Jackie, glad you liked them! They are quite sticky so you could avoid using paper cases altogether if you invest in a sillicone mould. Otherwise just go for the normal paper cases - they should be ok.
  • Jennie
    December 19, 2012
    why am not able to print off recipes.

    Carnation says:
    , Hi Jennifer, we are sorry you have had problems printing. It may have occurred due to your printers settings. Perhaps try check your printers settings before printing again. Let us know if you have any more problems.
  • Pandy
    December 12, 2012
    Have made these cakes a couple of times now and they disappear like magic! I used melted milk chocolate instead of the topping in the recipe the last time I made them and they were scrumptous.

    Carnation says:
    Anne, they sound amazing!

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