🧂 Ingredients
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- 180 grams all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 2 ripe ambon bananas, mashed
- 100 grams butter, melted
- 100 grams granulated sugar
- 2 eggs
- 60 ml milk
- 1 tsp vanilla extract
- 80 grams granulated sugar, for caramel
- 2 tbsp water
- 60 ml heavy cream
- 1/4 tsp salt, for caramel
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Prepare a cupcake pan and line each cup with a paper liner.
- 2 In one bowl, combine the flour, baking powder, baking soda, and salt. Stir well and set aside.
- 3 In another bowl, whisk the melted butter and granulated sugar together until well combined, using a whisk or a mixer on low speed.
- 4 Add the eggs one at a time, mixing continuously, then add the mashed banana, milk, and vanilla extract. Stir until well combined.
- 5 Gradually pour the flour mixture into the wet batter, folding gently with a spatula. Don't overmix, so the cupcakes stay light and soft.
- 6 Fill the paper liners about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7 While the cupcakes are baking, make the caramel sauce: add the granulated sugar and water to a small saucepan and cook over medium heat without stirring until it turns a golden brown color.
- 8 Once the caramel turns golden brown, turn off the heat and pour in the heavy cream a little at a time while whisking quickly (be careful, as it will bubble up). Add the salt, stir until combined, then set aside until warm.
- 9 Remove the cupcakes from the oven, let them rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 10 Once the cupcakes have cooled, drizzle the tops with caramel sauce to taste. Serve.
💡 Tips
• Use bananas that are truly ripe (the peel should have plenty of brown spots) so the natural sweetness comes through and the aroma is more fragrant.
• When making the caramel, don't stir it before it changes color — just gently swirl the pan so the sugar cooks evenly and doesn't clump.
• Store any leftover caramel sauce in the fridge in an airtight container; it can be reused as a topping for cupcakes or pancakes for up to a week.
• Don't overmix the flour into the batter, as this can make the cupcakes tough and dense — just stir until no flour streaks remain.
📊 Nutrition Facts / serving
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