(Photo from here)
So I made some Caramelised banana and white chocolate muffins today, just making up a recipe as I went along (which is how I do most of my cooking) and mentioned it on Facebook. I got such a lovely response and multiple requests for my recipe, that I thought I’d better relay it on the website. Here goes…
However, there is a catch – please don’t hate me – I didn’t measure anything so can’t include exact details. Years of experimenting, I guess.
I can see you shaking your head, so to make up for my cookery faux pas, I’ve included some links to recipes at the end from proper cooks who are clearly much more organised and thoughtful than me. But perhaps if you’re an experienced baker, my little attempt will still make sense for you.
Ingredients
For the flour-y mix
- Butter
- Egg
- White sugar
- Vanilla
- Gluten-free Plain flour
- Gluten-free Self-raising flour
For the banana caramel mix:
- Banana
- Brown sugar
- Butter
- Walnut oil
- From the spice rack: Nutmeg, cinnamon, ginger, chilli, salt
Also:
- White chocolate chips
- Oil spray for muffin tray
Here’s what happened…
- In a frying pan, I caramelised one banana (I just mashed it up into small chunks) with butter, brown sugar, a dash of walnut oil, salt and spices (chilli, nutmeg, cinnamon, ginger) until it looked like smashed bit of banana in a caramel sauce. Set aside to cool a little, or do this much earlier if you’re organised!
- In the Kitchenaid, I creamed some butter, sugar and vanilla, then slowly added a mix of plain and self-raising flour to that mix. I did it quickly, with the idea in the back of my mind that you shouldn’t overmix (not sure if this is true but it worked out well!)
- Once the banana mix had cooled, I hand-mixed the caramelised mix into the flour-y mix.
- I then put a couple of spoonfuls of the mixture into 9 large muffin slots on the muffin tray, sprinkled in some white chocolate chips, and then then topped each muffin with the rest of the mix so that the chocolate could melt in the middle.
- I had the oven at about 170 degrees Celsius for about 25 minutes and confirmed that they were cooked by checking with a metal skewer.
- Serve with a cup of coffee, a new copy of Elle Decor and sunshine, on the balcony.
These are not my muffins, but they ended up looking a bit like this:
Here’s how proper people do it, ie. by sharing measurements!
- Carla’s Confections: Banana chocolate caramel surprise
- Supper and Scribbles: Caramelised banana and cinnamon muffins
- Baker’s Corner: Breakfast muffins
- Gninethree: Gooey banana white chocolate cinnamon roll muffins
- Martha Stewart: 22 muffin recipes
Other foodie-related lusciousness on our Wining, dining, celebrating and entertaining page.
Cheers, Natasha
www.myLusciousLife.com
