Chestnut and caramelised banana cakes

    50 min

    These little cupcakes flavoured with chestnut and caramelised banana are a lovely treat around Christmas time.

    1 person made this

    Serves: 6 

    • Muffins
    • 120g caster sugar
    • 145g chestnut flour
    • 2 teaspoons of vanilla sugar
    • 1 teaspoon baking powder
    • 3 eggs
    • 140g melted butter
    • Icing
    • 125g of cream cheese
    • 40g soft butter
    • 80g icing sugar
    • 1/2 teaspoon vanilla extract
    • Decoration
    • 2 bananas, peeled and thickly sliced
    • 2 tablespoons sugar

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
    2. Mix together all of the dry ingredients for the muffins in one bowl, all of the wet ingredients in another. Add the wet mixture to the dry mixture, and gently fold together until just moistened (do not overmix).
    3. Pour the mixture into the prepared cases, filling 2/3 full. Bake in the preheated oven for 20 mins, or until they test done in the centre. Cool the muffins on a wire rack.
    4. Meanwhile, caramelise the bananas: Place the banana slices in a hot frying pan. Sprinkle with 1/2 the sugar, and turn the slices over. Once they're nicely browned, turn again and sprinkle with remaining sugar. Once browned, remove from heat and set aside.
    5. Prepare the icing: In a bowl, combine the cream cheese and butter. Add vanilla and sugar. Whip vigourously till you have a smooth and spreadable consistency.
    6. To assemble the muffins, once cool remove a small portion of the domed tops with a paring knife and set aside. Nestle one slice of caramelised banana where you removed the top, then place the top back on. Ice with the cream cheese icing, then finally top with one slice of caramelised banana.

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