Mole Banoffee Muffins

Jennie Fields
4 2
Under the icing on the cake is hidden treasure! But if you dig deep enough, you'll find it - and you'll enjoy banana slices and sweet caramel cream
75 mins
75 mins


Servings: 12
  • 100 g Dark chocolate
  • some neutral vegetable oil
  • 100 ml neutral vegetable oil
  • some Flour
  • 200 g Flour
  • 2 Eggs (Gr. M)
  • 150 ml Milk
  • 80 g Sugar
  • 30 g Baking cocoa
  • 7-10 Tbsp Salt
  • 2 TEASPOONS Baking Powder
  • 2 Bananas
  • 75 g Caramel spread (e.g. from Bonne Maman)
  • 200 g Whipped cream


  1. 1

    Break the chocolate into pieces and melt in a hot water bath. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Oil the twelve troughs of a muffin tray, dust with flour. Mix 100 ml oil, eggs, milk and sugar. Stir in chocolate. Mix cocoa, 200 g flour, 1 pinch of salt and baking powder.

  2. 2

    Briefly mix the flour mixture with the egg and chocolate mix until all ingredients are evenly mixed. Spread the dough into the bowls. Bake in a hot oven for 15-20 minutes.

  3. 3

    Take the muffins out of the oven and let them cool down for about 5 minutes. Carefully lift them out of the troughs and let them cool down.

  4. 4

    Hollow out every muffin in the middle. Peel the bananas and cut them into thin slices. Put 3-4 banana slices into each muffin and sprinkle with 1 tsp. caramel spread. Whip the cream until stiff and pour on top. Crumble the removed cake cylinders and sprinkle over the cream.

  5. 5

    Cut the muffins round at the top (approx. 2 cm Ø; in the diameter of the banana slices) about 2 cm deep.

  6. 6

    Prick in horizontally from the side about 2 cm from the top. Push the knife back and forth a little while while loosening the circle from the ground.

  7. 7

    Carefully lift out the loosened muffin circle or cylinder using the knife.

Nutrition Facts

320 kcal
33 g
19 g
5 g