Step 1

For the toffee, in a medium saucepan dissolve the butter with the sugar on low heat. Add the condensed milk then increase the heat to medium and keep stirring constantly for about a minute until you have a thick caramel. Leave to cool.

Step 2

Heat the oven to 160°C. Line the muffin tin with muffin papers. Alternatively grease well.

Step 3

Sift the flour, bicarbonate of soda, baking powder and salt into a medium bowl. Then add the chocolate chips and stir to combine.

Step 4

In another, large bowl, beat the sugar and oil together until lighter in colour. Then beat in the eggs and vanilla extract.

Step 5

Mash the banana and then beat in. Finally, fold in the dry ingredients and combine.

Step 6

Half fill the muffin mix, then add a tablespoon of toffee. Top with more of the muffin mix so they are 3/4 full. Bake on the middle shelf for 25-30 min until golden brown and a skewer comes out free of crumbs.

Step 7

Leave to cool 10 min then remove from the tin and leave to cool on a wire rack.