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Banana caramel cupcakes

Banana caramel cupcakes

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BANANA! I love this fruit; I love eating it with milk, in a delicious pie, on top of hot cakes along with some dulce de leche, uhh well, I love everything that has banana. 

Everytime I make a banana cake or bread I am fascinated by the fact that it is not necessary to add any other type of artificial flavoring, since banana already has a lot of flavor. But the trick here to get all that flavor is to use over ripe bananas (I´m talking about almost-black over ripe bananas.

The banana-caramel combination is classic, mostly in countries where it is not easy to find dulce de leche or cajeta (because where I come from the typical thing is to pair banana with dulce de leche). But I guess we should always be up to try new things right?, so we tried it and the outcome was delicious; as soon as we finished making the caramel sauce I tasted it and said -no way! this is almost like dulce de leche!-. For real, you have to make this sauce and use it for lots of recipes. 

And of course, you also have to make these cupcakes.

Banana caramel cupcakes

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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Servings 14

Ingredients
  

For the caramel sauce:

  • 3/4 C brown sugar
  • 2.4 fl oz (70 ml) water
  • 1.8 oz (50 gr) unsalted butter
  • 1 pinch salt
  • 3.4 fl oz (100 ml) heavy cream

For the cupcakes:

  • 4.4 oz (125 gr) unsalted butter at room temperature
  • 1 C white sugar
  • 2 eggs
  • 2 bananas overripe
  • 1 tsp vanilla extract optional
  • 1 1/2 C all purpouse flour
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/2 tsp cinnamon ground
  • 1/2 C buttermilk
  • Caramel sauce

For the frosting:

  • 4.9 oz (140 gr) unsalted butter at room temperature
  • 3.2 oz (90 gr) cream cheese at room temperature
  • 1 C confectioners sugar
  • 1 pinch salt
  • 3 tbsp milk
  • 1/4 C caramel sauce

For the grilled bananas:

  • 2 bananas sliced
  • Unsalted butter
  • Caramel sauce

Instructions
 

For the caramel sauce:

  • Heat brown sugar and water in a saucepan over medium heat, stirring constantly until sugar dissolves.
  • Add butter and salt and mix.
  • Very slowly, drizzle the heavy cream while stirring. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  • Pour the sauce in abowl, put a lid on and put it aside.

For the cupcakes:

  • Preheat the oven to 350 °F.
  • Place the liners in the cupcake pan.
  • Blend or process the bananas to make them a puree. Set aside. 
  • In a bowl, sift flour, baking soda, salt, cinnamon and set aside.
  • In a different bowl, cream the butter along with the sugar until it becomes fluffy. Add in the eggs, one by one, beating after each addtion. 
  • Incorporate the banana puree and the vanilla extract. 
  • Add the dry ingredients, previously sifted in three additions, alterning with the buttermilk. 
  • Pour the mixture in each liner filling about 3/4 of each one. 
  • Add 1 tbsp of caramel sauce to each cupcake, and mix a little using a wooden stick. 
  • Bake for about 20 min. or until golden brown. 
  • Let them cool completely. Is hard i know!

For the frosting:

  • In a big bowl, beat the butter and the cream cheese together until soft. 
  • Add in the confectionaers sugar previously sifted and a pinch of salt and keep beating. 
  • Add the milk and the caramel sauce and beat until you get a fluffy frosting. Little tip here: if it ever seems to have an odd texture just put it in the microwave for 10 seconds and beat again. 

For the fried banana topping:

  • In a hot pan, mel some butter, being careful not to burn it, and carefully add slices of banana.
  • Let each side cook for about 3 min. 
  • Add in a little caramel sauce and let them absorb it until they turn beautifully golden. 

To assemble:

  • Put the frosting in a pipping bag with a big round tip and frost each cupcake. 
  • Put a fried slice of banana on each cupcake and the drizzle them with caramel sauce,  as much sauce as you like. 
Tried this recipe?Mention @horno.mx or tag #hornomx!

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We are Irmi and Andy.

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