If you love banana bread, and you’re a fan of salted caramel, then look no further. I promise you, you will not regret it! Baking banana bread on a Saturday morning is one of our most loved pastimes as a family and is super easy to make, like our Victoria Sponge recipe. So I’m really excited to share our spin on a baking classic.
Firstly, my eldest always insists on making cupcakes instead of a loaf, and I have to say, these cupcakes are just the right size for a sneaky sweet fix. (I like to shove one in whole when I’m pottering about in the kitchen – no crumbs, no evidence – haha!)
With the ingredients below, you can make 18 cupcakes. We made 12 plus a small loaf with the extra batter.
Follow these simple steps:
- Preheat oven to 180C/160C fan/gas 4 Cream butter and sugar in a large bowl.. (we use a metal fork)
It should look like this..
2. Now gently beat 2 eggs in a bowl..
3. Slowly add the beaten eggs and baking powder to the butter/sugar and lightly mix…
4. Gently stir in flour to form a batter
5. Mash 2 ripe bananas in a bowl …
6. Add mashed bananas to the batter…
7. Add 2 teaspoons of salted caramel flavouring and mix…
The mixture is now ready to be spooned into the cupcake cases (makes 18, but we made 12 plus a small loaf)
8. Bake for 20-30 mins at 180C/160C fan/Gas 4 or until a skewer comes out clean when inserted into the middle of each cupcake. Leave to cool for 10 mins.
9. We topped ours with slices of fresh banana and a blueberry …
Enjoy!
If you try this recipe, please let us know what you think in the comments below. You can also find us on Pinterest and Instagram where we would love to hear from you 🙂
