Step 1

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

Step 2

Mix the mashed bananas with the lemon juice and set aside.

Step 3

In a bowl, whisk together the melted butter and light brown sugar until pale and fluffy.

Step 4

Add the mashed bananas, eggs and vanilla paste, and whisk until well combined.

Step 5

Sift together the plain gluten free flour blend, almond flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.

Step 6

Divide the banana cupcake batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.

Step 7

Bake at 355 ºF (180 ºC) for about 20 minutes, until slightly domed, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Step 8

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

Step 9

In a pot or saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

Step 10

Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

Step 11

Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

Step 12

Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it's too thick, you can add a bit more double/heavy cream, and repeat the process until you reach the desired consistency.(The salted caramel shouldn't be too runny, as it has to somewhat hold its shape – you don't want it to all leak out the moment you bite into a cupcake. Instead, we're aiming for a "luxurious ooze".)

Step 13

After the final addition of the double/heavy cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely.

Step 14

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.I like to stop at the soft peak stage because the pressure inside the piping bag (as you're piping the frosting) causes the whipped cream to stiffen further. If you try to pipe it and it seems too loose (so that the frosting is losing its shape), whip it about 20 - 30 seconds more. Remember: you can always whip it more, but it's difficult to save over-whipped, split cream!

Step 15

Add in the vanilla paste and salt, and mix briefly until it's evenly distributed.

Step 16

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the salted caramel sauce.

Step 17

Pipe the whipped cream frosting with a piping nozzle of choice (I used a Wilton 1M nozzle).

Step 18

Sprinkle with chocolate shavings.

Step 19

Enjoy!

Step 20

The banoffee pie cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.