Who doesn’t like the combination of banana, toffee, coffee, cream and pastry that is Banoffee? Invented by the restauranteur Nigel Mackenzie of the Hungry Monk in Jevington, England, Banoffi (a combination of banana and toffee) was born in 1971 after developing an American desert, “Blum’s Coffee Toffee Pie” – or so the story goes. I’ve made Jamie Oliver’s banoffee pie many times and it’s always a winner, but I wondered if I could make a muffin version with less sugar and fat. Well, I think I’ve made a pretty good alternative to the real thing – a caramel filled muffin with yoghurt frosting and sugared almonds. Yes, there is still a little sugar, but you could always leave out the oozy caramel filling if you can resist…
- 1 can condensed milk, boiled and cooled.
- 180 g almond meal
- 130 g wholemeal flour
- 130 g plain flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1/4 cup honey
- 1 or 140 g banana mashed
- 3/4 cup yoghurt
- 1 egg whisked
- 1 cup sweetened labne
- sugared almonds (optional)
- 1/2 banana for garnish
To make the toffee, boil a can of condensed milk in a large saucepan for 3-4 hours making sure it is always covered with water. Remove and allow to cool. I usually do this step a day before to allow the toffee adequate time to cool.
Preheat oven to 180℃. Line a muffin tray with large patty pans.
In a large bowl mix the dry ingredients together.
Melt the coconut oil and honey together either in the microwave or small saucepan over medium heat. Allow to cool a little before mixing it with banana, yoghurt and egg.
Gentle fold the wet ingredients into the dry until just combined.
Place about a tablespoon of the mixture into each patty pan. Blob a tablespoon full of caramel into the middle of each muffin and cover with another tablespoon of muffin mixture.
Bake the muffins for 20-30 minutes or until golden brown and cake spring backs when touched in the centre.
Cool the muffins completely before topping with sweetened labne, banana, sugared almonds (optional) and a drizzle of honey.
Sweeten labne with a tablespoon or so of honey or golden syrup.
Rinse a cup of almonds before mixing them through a cup of icing sugar and spreading them out on a lined baking tray.
Roast in the oven at 180℃ for 10-15 mins or until golden brown. Allow to cool and go crunchy before using.