I was really excited about this recipe because technically it is a cupcake….just a little more exciting. This recipe is adapted slightly from Pamela Clark’s Cupcakes. The homemade caramel and banana together are scrumptious! Happy Tuesday!
Banana Caramel Cakes
6 tablespoons butter, softened
1/2 cup firmly packed brown sugar
1/2 cup self-rising flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon all spice
2/3 cup mashed overripe bananas
1 teaspoon vanilla
1/3 cup sour cream
3 tablespoons milk
Caramel & Filling
15 ounces caramel sauce This recipe calls for a jar of caramel sauce. I wanted to take the recipe up a notch so I made homemade Caramel Sauce from My Baking Addiction.
1/2 cup whipped cream
2 medium bananas, thinly sliced
3 ounces dark chocolate
Preheat oven to 350 F. Line 8 jumbo muffin pans with paper baking cups.
Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted dry ingredients, banana, sour cream and milk. Spoon batter into baking cups.
Bake for about 25 minutes until the center is set. Cool on a wire rack. Once cakes have cooled, remove baking cups from cakes.
Fold 3 tablespoons of the caramel into cream.
Cut cakes horizontally into three even slices. Re-assemble cakes with remaining caramel and banana. Top with caramel flavored cream. Grate chocolate and sprinkle over cakes.