Some things are good together. They’re classic combinations because they go together. You can’t get away from it. Its a fact…..some things, well they just work…like:
Strawberries and Cream
Rhubard and Custard
Laurel and Hardy
Cheese and Pickle
Chocolate and Raspberry
Starsky and Hutch
Ham and Mustard
Tea and Cake
Peanut Butter and Jelly (for the American Readers)
Morecambe and Wise……to name just a few…..
Each and every one works ok on its own, but is soooooo much better with it partner. And not because I say so, I’m sure it’s actually the law or something.
So to celebrate these great partnerships, and prove why they are so good together, I am starting an irregular Series of Classic Combos. Number 1 on this list is Banana and Toffee. Some bright spark decided to join the names together to create Banoffee, but thankfully, this trend has only spilled into Celebritydom with entities such as TomKat and Bradolina, and has not escalated into other food types. Can you imagine Strawream, Chickle or Hamtard. Although I think a Chocberry sounds pretty interesting.
Aaaanyway, I digress…..
Recently I did a Cupcake Tower for a Wedding. The bride ordered 5 different flavours of cupcakes for her tower, and one was Banana and Toffee. The lady was a genius. OK, she had the favourites of Vanilla and Chocolate, but to hear she wanted a slightly more adventurous flavour was music to my ears. I have tweaked the cupcake recipe slightly to present to you……
Banoffee Muffins – Classic Combo No. 1
125gms Unsalted butter at room temperature
250gms Caster Sugar
250gms Sifted Plain Flour
1.5tspn Baking Powder
4 Mashed Ripe Bananas
100gms Toffee buttons – I bought Renshaw, which you can get from Lakeland.
Toffee sauce – the stuff you’d pour on an ice-cream
Preheat your oven to 160c, 140c fan, Gas Mark 3
Prepare a 12 hole muffin/cupcake tray with 12 muffin cases
Cream the butter and sugar together until pale and fluffy
Add the eggs and beat until just combined
Add the flour and baking powder, and again mix until just combined
Lastly add the mashed bananas and toffee chips and stir through by hand – the key to a good muffin, is to not overmix it.
Divide between the 12 muffin cases
One at a time, make a dent in the top of the muffin batter, and pour about a teaspoon of toffee sauce in. Swirl it into the top few milimitres of the batter with a teaspoon – this will give the top a lovely caramelly texture when baked.
Bake for 25-30 minutes, or until a cocktail stick inserted into the centre of the muffin comes out clean.
Transfer to a wire rack and allow to cool.
I served with some left over cream cheese frosting.