Banoffee Cupcakes

A must for all banoffee fans. Delicious banana muffins with a gorgeous, caramel icing. Yum!
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
  • Prep time
    25 mins

    Cook time
    20 mins

Each serving typically contains

  • Energy 1456kJ 347kcal 17%
  • Fat 12.7g 18%
  • Saturates 3.1g 16%
  • Sugars 45.8g 51%
  • Salt 0.49g 8%

of an adult's Reference Intake (RI)
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  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

  • megan1989
    June 13, 2014
    Made these today and they're honestly the finest cakes ever, so sweet and the sponge is delicious can't wait to make my next batch!
  • Stacey1984
    June 11, 2014
    My icing seems a little runny, what do I use to thicken more?

    Carnation says:
    Hi Stacey to thicken your icing add a little more icing sugar or leave it in the fridge for 30 minutes.
  • Helen
    April 24, 2014
    Hi, how much oil would I have to use as a butter substitute? Thanks.

    Carnation says:
    Hi Helen, in this recipe butter is used to give both texture and flavour. You could try substituting 75g oil but it is unlikely that you will get a good result. If you want a dairy free alternative I would recommend a vegetable buttery spread or margarine.
  • Debbsie
    March 19, 2014
    I live abroad and can't get self raising flour. Can I use plain flour and baking powder instead and if so how much?

    Carnation says:
    Hi Deborah, use 2 tsp baking powder for every 150g plain flour for the best results.
  • childminder
    January 03, 2014
    Made these as one big cake for my sons 10th birthday today. Added half a bar of plain choc melted to the icing as it was too caramelly and it went down a treat! Great Caramel/Chocolate cake as requested by my son! Yummy!
  • Leeannl2003
    November 21, 2013
    Can I make this as a cake instead of muffins as I don't have muffin tin, and if so is there anything I need to change, I.E the timing and temp in oven xx

    Carnation says:
    Hi Leeann, we haven't tried this but the recipes would be lovely as a cake. Bake at 180C (160C) with fan and extend the cooking time by 5 - 10 minutes, until springy to the touch and cooked through.
  • 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

    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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