Bananas are great. No one’s debating that fact, but sometimes you just need a sticky, toffee sugar hit that this darn fine fruit just can’t provide. Luckily, cruelty-free beauty and lifestyle blogger Yasmina of The July Journal has that base covered (in sticky fingerprints, no doubt!)

So grab your aprons and hang on to your sweet tooth – we’re about to whip up a storm in the kitchen.

How to make Yasmina’s Banoffee Cupcakes:

Ingredients: (makes 10 – 12 cupcakes)
175g soft, ripe bananas
125g soft margarine
75g golden caster sugar
1 tbsp milk
2 medium eggs
225g plain flour
1 tbsp baking powder
75g soft fudge pieces
Dried banana pieces

Method:

1. Preheat your oven to 180ºC/Gas Mark 4. Line a 12-hole baking tray with paper cupcake cases.
2. Peel and mash the bananas in a large bowl before adding the margarine, sugar, milk and eggs.
3. Sift in the flour and baking powder and beat the mixture until smooth.
4. Fold in 50g of the fudge pieces and evenly spoon the mixture between the cases.
5. Bake in the oven for 20 minutes, or until golden brown and firm on top.
6. Remove the tin from the oven and leave to cool completely.
7. Whip up a batch of vanilla butter icing or glaze icing and top off each cake. (At Banana Moon, we love butter icing because it’s easy! Just beat 140g of softened butter in a bowl with 140g of icing sugar until it’s smooth, then add another 140g of icing sugar and a tablespoon of milk before giving it a good mix again .)
8. After adding your chosen icing to the cakes, top with the rest of the fudge pieces and some dried banana pieces.
9. Nom! Oh, sorry – were we meant to save you one?

Thanks for the yummy recipe, Yasmina!