TAKES 40MINS SERVES 18 125g self-raising flour 125g light muscovado sugar 125g butter 2 medium eggs 75g mashed banana 1tsp vanilla extract FOR THE TOPPING
175g butter 350g icing sugar 380g jar caramel sauce 100g fudge
40g dried banana slices
Preheat oven to 180°C/ Gas 4. In a bowl, whisk together the flour, sugar, butter, eggs, banana and vanilla until pale. Spoon into 18 paper cases and bake for 20-25 mins until springy. Once cool, cut a small well in each cake and fill with 1tsp caramel sauce.
make the topping, whisk together the butter and icing sugar, add 150g caramel sauce and whisk again. Spoon into a piping bag with a star nozzle and pipe over the cakes. Sprinkle with small cubes of fudge and banana slices.