banoffi cupcakes

Some rather squidgy bananas in the kitchen that really needed eating but I can't stand them once they get the slightest bit of brown on the skins so cupcakes it is with a nod to Ian Dowding's Banoffi Pie.  Banoffi Pie was originally made at The Hungry Monk in Jevington not far from me.  Sadly I never got the chance to visit and it has recently closed.


for 12 cupcakes
2 over ripe bananas
125g stork margarine
*60g Tate & Lyle golden syrup sugar
60g caster sugar
1 tsp vanilla extract
2 large eggs (mine were really small so I used 3)
pinch salt
150g flour
2 tsp baking powder


for butter icing
125g butter
250g icing sugar
** 2-3 tbs toffee sauce

to decorate
more toffee sauce
50g melted dark chocolate

Beat the  marg and sugars together.  Add the bananas and beat until smooth.  Beat the eggs up separately from the banana mix until light and fluffy. Add to the banana mix along with the flour, salt, vanilla and baking powder and mix well.

Pour into cases and bake in a pre-heated oven at 180c for about 25 minutes.  Allow to cool

Make the butter icing and decorate with toffee sauce and chocolate.

* I found this in Waitrose - never seen it before but thought it would add a bit extra toffee-ish flavour to the cupcakes

** The toffee sauce is for ice cream.  If they still made Ice Magic I reckon that would be great on cupcakes too.  I wonder if it would set so hard?