These banoffee muffins are soft and squishy with a delightful gooey toffee and chocolate centre and perfect to use up any overripe bananas. Tip: if your bananas are on the point of liquefying and won’t wait until you have time to make muffins, pop them in the freezer and they’ll be even better to use once they have defrosted.
- 75g butter
- 250g self raising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 115g caster sugar
- 1 tsp vanilla extract
- 2 large ripe bananas
- 2 medium eggs
- 125ml milk
- ½ to 1 Cadbury’s chocolate eclair (or equivalent confectionary) per muffin
- Preheat oven to 190oC
- Melt the butter and leave to cool
- Sift the flour, baking powder, bicarbonate of soda and salt into a bowl. Add the sugar and mix well.
- In a second bowl beat together the eggs, vanilla extract, butter and milk.
- Mash the bananas well and add the to the egg mixture and stir.
- Make a well in the dry mixture and add the egg mixture.
- Stir quickly and roughly – it’s meant to be lumpy!
- Line your muffin tin with paper cases.
- Fill each muffin case 1/3 with mixture and place the chocolate eclair (I use a whole one for larger cases and ½ for mini muffins) in the centre of the case.
- Top the cases up with more mixture, ensuring the eclair is covered.
- Bake in the oven for 20-25 minute or until golden brown and firm.
- Then remove from oven leave to cool on a wire rack.