Caramelised Banana and Chocolate Chunk Muffins
UPDATED POST July 2020
Caramelised Banana and Chocolate Muffins: caramelised banana, chocolate chunks, warming spices and a butterscotch topping! 💛
Hello bakers! I decided to update this post with new photos and a slightly different recipe. I love baking with bananas so I really wanted to show how yummy these muffins really are! I can’t believe I first wrote this post over 5 years ago!! Here we are still loving the humble banana muffin …
Let’s go BANANAS! I love baking with bananas, when they look like they should be thrown away, that’s when they taste the best! In a previous life I used to work in a running events team and we would have SO many bananas left over – so what else is there to do other than make 7 banana traybakes in a day?! Yes I really did do that, they were awesome.
For this recipe I wanted to spice them up and get as much flavour out of the banana as possible, so I fried them first in buttery, sugary, cinnamony goodness until tender and caramelised. Caramelising bananas is a delicious way to add extra flavour! Adding the leftover sugar mix after caramelising the bananas adds a whole new rich caramel flavour to the muffin … super tasty!!
These muffins are so light and moorish, the banana doesn’t overpower everything so you can still taste the spice and the creamy icing on top! When you add the chocolate chunks they might melt a little but don’t worry it just means the chocolate will be swirled all the way through the muffin mix, and it tastes delicious!!
I hope you like this recipe because they really are a great bake and perfect for elevenses! Whenever you have leftover bananas, save them and whip up some banana muffins, you won’t regret it! Happy Baking!
For caramelising the bananas –
- 2 Bananas (extra ripe!)
- 30g butter
- 60g soft brown sugar
- 1 tsp cinnamon
For the muffins –
- 100g butter, melted
- 2 eggs (medium)
- 225g self-raising flour
- 175g golden caster sugar
- 1 tsp bicarbonate of soda
- 1tsp cinnamon
- 1 tbsp milk
- 150g milk chocolate chunks
For the butterscotch sauce – (recipe from the Good Food Website)
- 100g caster sugar
- 25g butter
- 300ml double cream
For the butterscotch icing –
- 60g icing sugar
- 6tbsp butterscotch sauce (made from recipe above)
For decoration –
1. Preheat oven to 180C fan/ 200C and prepare a muffin tray with 10 tulip or muffin cases.
2. To caramelise the bananas – in a frying pan melt the butter, sugar and add the cinnamon. Add the bananas whole.m and fry until turning golden brown and just tender. Remove the bananas from the pan and mash in a separate bowl. Keep the sugar mix off the heat to one side.
3. Mix all of the dry ingredients (flour, sugar, bicarbonate of soda and cinnamon) for the muffins in one bowl.
4. Beat together the melted butter, milk, eggs and mashed caramelised bananas. Add in the leftover sugar mix from the pan and mix well.
5. Add the banana mix to the dry ingredients and stir until just combined.
6. Fold in the chocolate chunks until just mixed through. Don’t worry if some melt.
6. Spoon into muffin cases and bake for 20 mins or until golden brown.
7. Whilst the muffins are baking you can make the butterscotch sauce. Place the sugar along with 3tbsp of water into a pan and allow it to turn a golden caramel colour. Add in the butter and whisk continuously until melted and smooth. Take off the heat and stir in the cream until a smooth sauce forms. If the cream is cold it may cause the sugar to harden, if this happens just pop it back on the heat until it dissolves and forms the sauce. Set aside to cool.
Top tip: don’t stir the caramel, just watch it carefully as it can turn very quickly and nobody likes burnt caramel!
8. Whilst the muffins are cooling you can make the icing. Mix the icing sugar and 6tbsp of the butterscotch sauce you’ve just made. Stir well and then spoon onto cooled muffins. Use any sprinkles to decorate. Enjoy!
Notice: You’ll probably have some butterscotch sauce leftover but don’t worry it tastes great with vanilla ice cream or spooned over cake. It lasts quite well but I wouldn’t keep it for longer than a week – it probably won’t last that long though! 🙂