Banofee mufns with cream & salted caramel

MAKES 12 PREP 20 mins plus cooling COOK 25-30 mins EASY V

100g unsalted butter, melted, plus extra for the tin

4 ripe bananas

50g full-fat natural yogurt, plus 2 tbsp

100g spelt flour

120g plain flour

2 tsp baking powder

1 tsp ground cardamom 2 eggs

160g golden caster sugar

1 tsp vanilla extract

40g walnuts, broken 200ml double cream For the salted caramel 40g unsalted butter, diced 150ml double cream 130g light muscovado sugar generous pinch of sea salt 1 Heat oven to 200C/180C fan/gas 6. Prepare a mufn tin by thoroughly buttering and lining with cases. In a bowl, mash three bananas, then stir in 50g yogurt. In another bowl, sift in the fours, baking powder, cardamom and a pinch of salt, and stir to combine.

2 Add the eggs and sugar to the bowl of a stand mixer, then whisk until pale and frothy, about 3 mins. Slowly pour in the melted butter in a steady stream, then add the vanilla. Turn the speed down, then add the four mixture, 2 tbsp at a time, alternating with the yogurt and banana mix, until everything is incorporated. Mix in the walnuts for no longer than 20 seconds. Divide the mixture between the mufn cases. Bake for 25-30 mins or until a skewer inserted comes out clean.

3 Meanwhile, make the salted caramel by heating the butter, cream and sugar in a non-stick pan until simmering. Remove from the heat, then add the salt – you want enough to pique the sauce, but it shouldn’t taste salty.

4 Once the mufns are cooked, remove from the oven and leave to cool on a wire rack. Whip the cream to soft peaks, fold through 2 tbsp yogurt and slice the fnal banana. Spoon or pipe the cream onto the mufns. Top with the sliced banana and drizzle with salted caramel. PER MUFFIN 460 kcals • fat 29g • saturates 17g • carbs 43g • sugars 30g • fibre 1g • protein 5g • salt 0.4g

Banana bread has long been a staple in my house. I’ve updated it by transforming it into tasty muffins iced with fresh cream and moreish salted caramel