Banoffee cupcakes

Banoffee cupcakes

Lucy's Bakes
15 mins
Cooking time
20 mins
Jacqui Melville

These are tooth-curlingly sweet with a cunning caramel centre – but bananas, caramel and chocolate – what’s not to like? You can buy condensed milk caramel or you can make it yourself. Simply put a can of sweetened condensed milk unopened in a deep saucepan and cover with water. Put on a lid, bring to the boil, reduce the heat and simmer for one hour. Leave to cool in the pan of water. You can do several cans at once and store them in the cupboard for up to six months.


Quantity Ingredient
4 ripe bananas
250g butter, at room temperature
200g demerara sugar
2 eggs
225g self-raising flour, sifted
397 g can condensed milk caramel
200g icing sugar, sifted
100g dark chocolate, grated


  1. Preheat the oven to 180°C. Line a muffin tin with cake cases.
  2. Put the bananas in a mixing bowl and mash them with a fork. Add half the butter and sugar and beat well until smoothish. Add the eggs, beat again, then using a metal spoon fold in the flour.
  3. Fill the muffin cases half-way up with the mixture.
  4. Open the can of caramelised condensed milk and put a teaspoon of the caramel into the centre of each cupcake (reserve a third of the caramel for the topping). Then cover with more mixture so the condensed milk is sealed by cake mix all round. The mixture should now be three-quarters of the way up the cake cases.
  5. Bake for 20 minutes or until springy to the touch. Cool on a wire rack.
  6. Beat the rest of the caramelised condensed milk, the remaining butter and the icing sugar together to make the topping and pile it or pipe it onto the top of the cakes.
  7. Sprinkle with the grated chocolate to decorate.


  • This recipe is vegetarian and nut-free.


  • Make sure your bananas are really ripe to get the full flavour and texture for this cake.

What the the testers say

  • ANNETTE MEEKCOMS – ‘These were sweet and sticky and the children ate them all!’

    KERRY GREGORY – ‘These were rich, but my friends and I polished them off one lunchtime. The banana cake would be great as a stand-alone cake too.’

    BEN COLEBY – ‘I made this as a 20 cm round cake but did not put the caramel into the raw cake mix. I cut it in half when cooked and filled it with the caramel – I did not top with butter cream but it was delicious and sweet even so. I am very new to baking but it worked for me!’
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