You say Banana, I say Banoffee

You know how you could just mash those couple of over-ripe bananas on some toast for breakfast, or be a bit naughty and mash them on toast spread with nutella for a naughty breakfast, but instead you bake a big batch of muffins?

Oh yeah, I went there.

I didn't stop there either, I got all toffee on their ass too.

 

Banana / Banoffee Muffins

Ingredients

2 large ripe Bananas (or 3 small)
175g / 6oz Butter / Margarine
175g / 6oz Demerara Sugar
3 eggs
225g / 8oz Self-Raising Flour
1/2 tsp Baking Powder
1/2 tsp Vanilla Essence
1 tsp Ground Cinnamon
Toffee Sauce

Preheat the oven to 180C / 350F / Gas 4

Peel the bananas then mash with a fork. Beat the butter or margarine with the sugar til creamy then add the vanilla essence. Beat in the eggs one at a time alternately with the flour, baking powder and cinnamon. Stir in the crushed banana.

Line a muffin tin with paper cases and half fill each case. Bake for 20-25 mins until golden then turn out to cool on a wire tray.


Now you could just leave things there. Why not? You have some pretty blimmin' lush muffins after all.

Or you could Banoffee them.

Using an old-fashioned potato-peeler / corer, scoop a 'core' of cake from the centre of each muffin. Be careful to only go about half-way down or you're going to end up in a mess. Then take your toffee sauce (I used shop-bought because I'm laa-aa-zy!) and fill that crater, make sure you spill over onto the top of the muffin too.

Sluuuuurp!

 

 

I've added them to my fitness pal if you are dieting. If you make these plain (with butter) they work out about 196 calories each. If you use margarine instead you could save at least 20 calories per muffin depending on the brand. I'm not sure how many calories you get when you banoffee them.

Probably none.