A winning combination! I discovered this recipe in Essentials magazine.

125g Self Raising flour
125g Light muscovado sugar
125g Butter ( Room temp is best )
2 medium Eggs
75g Mashed Banana
1tsp Vanilla extract

For The Topping

175g Butter ( Best at room temp )
350g Icing sugar
150g Caramel sauce ( I used a tin of carnation caramel )
100g Fudge ( Cut into small pieces )

1) Pre heat the oven to 180 c and Line an 8 hole muffin tin with paper cases.

2) In a large bowl whisk together the sugar , butter , eggs , banana and vanilla extract.

3) Now add the flour and mix until well combined and pale in colour.

4) Fill the cases and bake in the oven for 20 to 25 mins until springy to the touch ( or as I do insert a knife into the middle and make sure it comes out clean!) Cool on a wire rack.

Waiting to go into the oven!

Waiting to go into the oven!

5) To make the topping whisk together the butter and icing sugar until very light then add 150g caramel sauce to the mixture and whisk again.

Just come out of the oven yum!

6) This can either be piped onto the top of the cakes or spread on using a palette knife. Finally scatter with the pieces of fudge. Enjoy!

These won't last long in our house!