Banana Upside Down Muffins
Caramel Sauce:
50 g butter or margarine
70 g brown sugar
2 tbsp coconut milk
1/2 tsp vanilla extract
Other Ingredients:
2 bananas, sliced
12 tsp desiccated coconut
Batter:
60 g butter
50 g sugar
20 g brown sugar
1 tsp vanilla extract
1 egg
120 g flour
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
90 ml milk
Start by melting the butter in a pot, then add the brown sugar, vanilla, and coconut milk. Let it simmer, then remove from heat.
Grease a muffin tin well with butter, then add the caramel sauce to the bottom of each cup. Place banana slices in each cup and add 1 tsp of coconut to each as well.
Mix together the butter, sugar, and brown sugar. Add the egg and vanilla extract, and whisk well. Finally, add the dry ingredients and milk, stirring gently to combine.
Pour the batter over the bananas and bake at 175°C for 20-25 minutes, or until the cakes are cooked through and have taken on a nice golden color.
Immediately invert the cakes onto a plate while the tin is still warm to make it easier to remove them from the tin (it can be helpful to run a knife around the edge of each cake to ensure they are loose in the tin before inverting).