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Fudgy banana muffins with caramel dipping sauce

  • Makes 36
Fudgy banana muffins with caramel dipping sauce

Small muffins are super for an end-of-evening nibble. These ones are dense with banana and when accompanied with this decaden dipping sauce they are something special.


  • 1½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup caster sugar
  • ¾ cup mashed banana
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla esssence
  • 2 eggs
  • 150 grams butter, melted and cooled
  • 70 gram packet pecans, toasted (optional)
  • icing sugar to dust the muffins with
  • Caramel dipping sauce
  • 100 grams butter
  • ½ cup brown sugar
  • ¾ cup mascarpone or light cream cheese


  1. Sift the flour, baking powder, baking soda and caster sugar into a large bowl and make a well in the centre.
  2. Beat the bananas, golden syrup, vanilla essence and eggs together. Stir into the dry ingredients, and fold in the melted butter.
  3. Three-quarters fill 36 small well-greased muffin tins and decorate each with half a pecan if using. Bake at 220ºC for 12 minutes or until the muffins are cooked. Cool in the tins for about 2-3 mintues before dusting with icing sugar and serving with the dipping sauce.
  4. Sauce
  5. Put the butter and sugar into a microwave-proof glass bowl and cook on 100% power for 3 minutes. Stir in the cream and cook a further 2 minutes. If you do not have a microwave, cook in a saucepan, but stir constantly to prevent any burning. When serving, decorate the top of the caramel sauce with a little extra cream.

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