Banoffee Pie Muffins

A classic pudding made in to a perfect portioned cake – Banoffee Pie Muffins

So, it’s been a few weeks hasn’t it?!  Many a thing has happened and besides the craziness of my work and having some great friends over to stay, we have actually been over in the States for the past 2 weeks.  An amazing gastronomic adventure in San Francisco, down through Santa Cruz, along the Pacific Coast Highway, to Big Sur, San Luis Obispo and ending up at the Viva Las Vegas Rockabilly Weekend in Vegas…Phew!  Believe it or not, despite sampling the best burgers, steaks, sandwiches, breakfasts and coffees on the planet, we didn’t come back ten times the size as Frisco is incredibly ‘hilly’…you literally walk off the indulgent goodies!

Anyway, less about the holiday that i’m still in blues over and more about the recipe and why!  We went to Peggy Sue’s Diner in Yermo whilst away and it’s a proper retro diner and very famous…it’s on the way in to Vegas.  They are very famous for their pies and even though I had the Pecan Pie here, the Banoffee Pie was staring at me from across the counter in all it’s nanary, creamy and toffeelicious goodness.  So I figured, why not bring a bit of Peggy Sue’s here and replicate this infamous pudding-pie in a smaller format.  Youa ll know I love using up whatever is in the fridge and today was no exception: sour cream, creme fraiche and bananas.  But if you don’t have sour cream and creme fraiche you can use milk as a substitute; although I have found using sour cream and creme fraiche gives a deliciously moist texture and awesome medley of flavours!

Muffins

  • 280g plain flour
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 1 free range egg
  • 3 ripe bananas
  • 110g white granulated sugar
  • 30ml sour cream
  • 30ml creme fraiche
  • 30ml milk
  • 90ml vegetable oil
  • 90g toffee sweets (about 11 sweets)
Cream & Topping
  • Elmlea whipping cream
  • 4 toffee sweets crushed

Method

  • Preheat the oven to 180/200degrees C
  • Line a muffin tin with cases

The perfect recipe to use up the fridge leftovers

    • Place the flour, bicarbonate of soda and baking powder in to a bowl and set aside

You’ll need to smash up the toffee’s using a rolling pin and a bit of welly!  Place in the flour mixture and combine until coated

Measure out all your liquids in a jug, then add the egg…whisk together

Meanwhile mash up the 3 bananas and add to the sugar, mix to a slushy nanarry mess

Now add the banana-sugar mix to the liquids and then all the wet ingredients to the dry

Mix to a gloopy consistency

Distribute between the 12 muffin cases…fill them quite full so you get bursting banana muffins

Bake for 15-20mins until the tops spring back…look at those beauties and the oozy toffee goodness!

Leave to cool completely

Meanwhile whip the cream until it is firm and perfect for piping

Pipe on to the cakes with your nozzle of choice and sprinkle some more smashed up toffees on top

Look how light and fluffy they look…the perfect pudding mouthful…or 4!

Moist, creamy, fluffy and with little kicks of toffee morsels throughout!

These were really simple to make and taste great, especially with a filter coffee and a lounge in front of the TV.  Even without the cream these would make a great sweet treat, so why not give it a go…especially if you have bananas that are overripe and milk ready to be used up.

Happy Baking

ZoBird xx

 

Leave a Reply