Decadent recipe for Triple Chocolate Banana Muffins, topped with salted caramel toffee sauce

Ingredients
180g all-purpose cake flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
pinch of salt
120g sugar
30g cocoa
125ml vegetable oil
1 egg (xl)
¼ cup (60ml) buttermilk
2 ripe bananas
100g milk chocolate, roughly chopped
50g Lindt 70% dark chocolate, broken into shards

Salted caramel sauce:
100g castor sugar
40g butter
125ml cream
a pinch of salt

How to
Preheat the oven to 180º C. Line a 12 hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and cocoa. Place the sugar, vegetable oil, egg, buttermilk and bananas in a blender. Blitz until smooth.

Pour the wet mixture into the dry ingredients and fold in until just combined. Add the milk chocolate chunks and fold in lightly. Spoon the batter into the muffin cases. Bake for 20-22 minutes.

Cool the muffins on a wire rack. If you’re going to serve with the salted caramel sauce, wait until the muffins are cool before spooning over the sauce. Scatter with dark chocolate shards and a sprinkling of sea salt.

The muffins are equally good without the toffee sauce, in which case I’d tuck in while they’re still warm, with liquid chocolate pools inside!

Salted caramel sauce:
Place the castor sugar in a small saucepan over a medium high heat. Do not stir until the sugar starts to form pools of liquid. Swirl the pan to ensure that the sugar does not burn. Once the caramel is a deep amber colour, add the butter, followed by the cream. The caramel will seize up slightly, but allow it to simmer for about 5-7 minutes, by which time the sauce will be slightly reduced and sticky. Add a pinch of salt and allow to cool. Pour into a heat- proof jug to serve.

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.