These aren’t something I would choose to make myself, as I’m not a fan of toffee. Caramel? YES. Toffee? Nah. It’s caramel gone too far. Tipped over the edge. But I had a request from a work colleague so how could I refuse? I can’t remember if I even ate one, (I made these over a year ago) which is annoying as I should have. What kind of baker am I if I don’t even try my own wares? But I do remember my team telling me how scrumptious they were. So for that reason, I am welcoming them to blogdom.
175g self-raising flour
1/2 tsp bicarbonate of soda
150g light soft brown sugar
1 very ripe banana (about 150g) peeled
3 medium eggs
100 unsalted butter, melted
For the topping:
150g dulce de leche toffee sauce
75g unsalted butter, softened
250g icing sugar
Preheat oven to 190C, gas mark 5. Line a 12 hole muffin tin with muffin cases.
Put the flour, bicarb and brown sugar into a large bowl. In a separate bowl mash the banana with a fork. Put the eggs, melted butter and buttermilk into a jug and lightly beat together until combined. Pour into the flour mixture along with the mashed banana and stir with a spatula until just combined. Divide the mixture equally between the muffin cases.
Bake for 18-20 minutes until lightly golden and risen. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the decoration, whisk together the dulce de leche and butter until well combined. Gradually whisk in the icing sugar until light and fluffy. Use a palette knife to spread the buttercream on to the top of each cake. Decorate. I used mini smarties. You could use mini fudge chunks. That’s what the recipe recommended but I couldn’t find any.
Recipe taking from my Good Housekeeping cake book.