Ingredients
Scale
For banana muffins
- 4 medium ripe bananas (about 1½ cups mashed)
- ½ cup light olive oil
- 3 room temperature eggs
- 1½ cups brown sugar
- 1½ cups self-raising flour
- 1 teaspoon ground pumpkin spice or cinnamon
For whiskey butterscotch sauce
- 1 cup cream
- 60 g. unsalted butter (cubed)
- 1 cup brown sugar
- 1–2 tablespoons whiskey
Instructions
- Preheat oven to 180°C (350°F). Line the muffin tins with paper liners.
- Place the bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and mix to combine. Add the flour and pumpkin spice and mix to combine. Divide batter evenly among lined cups, filling each three-quarters full.
- Bake, rotating tin halfway through, until golden brown or until a skewer comes out with just a bit of crumbs, about 20-25 minutes. Allow to stand in the tin for 5 minutes before turning out onto a wire wrack to cool completely.
Sauce
- To make whiskey butterscotch sauce, place all ingredients except whiskey in a medium sauce pan over medium heat and stir until butter has melted. Bring to boil, keep stirring (you must keep an eye on the sauce at all time as the sugar bubbling up) for 7 minutes, or until thickened.
- Remove from heat, add whiskey and stir to combine.
- Let cool completely. Serve it with banana muffins
- Category: Baking, Dessert