Caramel banana buns

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431
Banoffee bites Easy Food

Makes 24


250g unsalted butter, at room temperature
250g caster sugar
4 eggs
1 ripe banana, mashed to pulp
250g self-raising flour


For the caramel:
300g caster sugar
80ml water
350ml double cream
½ tsp vanilla extract


For the icing:
250g unsalted butter, at room temperature
500g icing sugar
9 tsp caramel, plus extra to decorate


  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.

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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