French Food Friday...Salted Caramel Banana Muffins

recipe and photo from here
Bonjour mes belles,

Sorry for the lack of posts this week but we spent most of the week travelling to New Zealand.

This weeks recipe is half French/half kiwi as New Zealanders are known for their love of muffins and you will find them in many patisseries in France.

 Salted Caramel Banana Muffins Recipe

Servings: makes 12 regularly-sized muffins


Salted Caramel Sauce
  • 1 cup granulated sugar
  • 1/4 cup heavy cream
  • 2 tsp fleur de sel(fine sea salt)
  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 tsp vanilla extract
  • 2 cups smashed banana(about 4 medium-size bananas)
  • 1 cup plus 1 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • Salted caramel sauce


For the salted caramel sauce:
Add sugar to a medium nonstick saucepan and place over medium heat. Allow the sugar to slowly melt, without stirring, until it begins to bubble. When bubbling, keep a close eye on the pot and remove from heat as soon as it turns golden.
Carefully pour in cream (it will bubble up fast so wear an oven mitt if possible) and whisk vigorously until smooth. Add salt and stir to incorporate. Reserve on stovetop for later use.

For the Muffins:
1. Preheat oven to 350 degrees. Prepare your muffin pan by spraying amply with nonstick cooking spray.
*Cupcake liners can be used as an alternative to ensure perfect removal from pan.

2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and mix until incorporated. Add the vanilla and bananas and mix until just incorporated.
3. Sift the dry ingredients into the bowl and mix using a rubber spatula, being careful not to overwork the batter.
Spoon batter into muffin tins so it comes up 1/3 of the way. Drizzle a teaspoon of the salted caramel sauce in the center, trying to keep it away from the edge to prevent burning during baking. Spoon another layer of batter on top so each tin is 2/3 of the way full.

4. Bake for 20-25 minutes, rotating the pan halfway through, until the muffins are golden and a cake tester comes out of the center clean.
5. Let cool on a wire rack until room temperature. Run a palate knife around the side of each tin to help loosen, then flip over to release the muffins. If it appears they are sticking, run the knife around one more time, getting underneath to help loosen them.
6. Using a small spoon, drizzle the salted caramel sauce on top.

au revoir from a very sunny Auckland, Leeann x


  1. Hi Leeann, I hope that you had a wonderful getaway! This recipe sounds so delish!

    The Arts by Karena


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