Makes 24
adjust servings:

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For the caramel:

For the icing:

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line two standard 12-cup muffin tins with paper liners.
  2. In a mixer, combine the butter and sugar and mix until light and fluffy. Add the eggs one by one and mix to combine.
  3. Add the mashed banana and blend well. Add the flour and mix to combine.
  4. Spoon into the prepared paper cases and bake for 17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool on a wire rack.
  5. Combine all the caramel ingredients in a pan over a medium heat, stirring constantly until thickened. Cool thoroughly.
  6. Beat the butter with the icing sugar until light and fluffy, then mix in the caramel.
  7. Blend for 3-4 minutes, then either pipe or spoon the icing on to the cooled sponges. Decorate with a swirl of extra caramel.

Nutrition Facts

Per serving 265kcals, 14.8g fat (9g saturated), 32.5g carbohydrate, 23.7g sugars, 2.4g protein, 0.4g fibre, 0.076g sodium

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