Awesome Banana & Walnut Muffins with Salted Caramel Frosting
You know the joy you get when you hit something right, first time? That was the case with these bad boys, whipped up last week when the time actually permitted to do some baking in the house. Outside of bread, Mrs. Any Given Food takes care of the baking end of things and I the cooking end of things but I’ll be returning for these the first chance I get.
Note: Scroll down if you want to get a look at the finished product.
Initially I had planned on making some banana bread, as you do, but there was an offer on bakeware in SuperValu on the day, I wind up coming home with some muffin tins and the rest goes from there.
The recipe makes 12 decent sized muffins, with loads of salted caramel frosting. Holding on to four for ourselves, the rest were divided out to friends and family for the taste test. This one response suggested I was on the right track…
So, if you’re looking for a muffin recipe, give this one a lash and see how you get on. When followed, the muffins turn out lovely and moist, remaining that way for a day or two, the walnuts adding just enough of a sneaky crunch into the mix as well.
- 4 ripe bananas
- 100g unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 240g plain / cream flour
- 1tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1tsp espresso ground coffee
- 80g chopped walnuts
- 120g unsalted butter
- 150g brown sugar
- 100ml double cream
- 1 tsp Vanilla Extract
- 250g icing sugar (sieved)
- Preheat oven to 180 degrees / gas mark 5
- Mash four bananas in a large mixing bowl.
- Melt the butter and at is, the egg, vanilla and a pinch of salt to mashed banana and mix.
- Sieve the flour, bicarbonate of soda, baking powder and coffee together into the bowl.
- Toast chopped walnuts on a hot pan for 2-3 minutes, transfer to bowl and mix until all ingredients have blended thoroughly.
- Distribute to 12 muffin cases, in a muffin tin.
- Bake at 180 for 22-25 minutes, test with skewer (must come out clean), allow to cool before frosting.
- Gently melt butter, add the brown sugar sugar and vanilla, stirring slowly over medium heat until melted.
- Allow bubble for 2-3 minutes, add double cream, stir through until mixed and remove from heating to cool (30 minutes)
- When cooled, gradually add sieved icing sugar while mixing with hand mixer.
- Pipe or spoon mix onto cooled muffins.
- Top each with a pinch of sea salt, the chunkier the better.
- Tip: Don't transfer your cooling caramel mixture to the fridge; allow to cool to room temperature. Also, a hand mixer beats a wooden spoon for this recipe.
Also, if you happen to have any salted caramel syrup (I’ve got some of the Monin syrup for the coffee) knocking around, don’t be afraid to fire a tablespoon into the frosting mix as well. That’s what it’s there for!