Banoffee banana cupcakes with caramel filling

Banoffee is too good to be restricted to just pies! Get creative with this recipe which sees banana cupcakes filled with caramel and topped with whipped cream and fresh banana. Yum!

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Woman's Day.
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  • 125 gram butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cup self-raising flour, sifted
  • 1 cup mashed banana
  • 1/2 cup milk
  • 380 gram can caramel condensed milk
  • whipped cream (see recipe tip), biscuit crumbs, sliced jersey caramels, sliced banana to serve


  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.
  • 3
    Fold in self-raising flour alternately with combined banana and milk. Spoon mixture into paper cases so each is two-thirds full.
  • 4
    Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • 5
    In a small bowl, whisk caramel condensed milk until smooth. Transfer to a zip-lock bag and snip a small piece from one corner.
  • 6
    Using a 2cm round cutter, remove a round from the middle of each cupcake. Fill with caramel. Dollop with whipped cream. Sprinkle with biscuit crumbs, sliced jersey caramels and extra banana. Drizzle with remaining caramel.


  • Whip 600ml cream to soft peaks using an electric mixer.