Banoffee bites

Calories per bite 122
Makes 24
Preparation time 10 minutes, plus cooling
Cooking time 10-12 minutes


200 g (7 oz) brown rice flour
75 g (3 oz) butter, softened
75 g (3 oz) golden caster sugar
2 tsp baking powder
1 large banana, mashed
2 eggs
6 toffees, chopped


        1 Tbs light muscovado sugar
        15 g (½ oz) chewy banana slices or dried banana chips

  • Line two 12-hole mini muffin tins with paper cases.
  • Place all the cake ingredients except the toffees in a food processor and whiz until smooth, or beat in a large bowl. 
  • Stir in the toffees.
  • Spoon the mixture into the paper cases, sprinkle over most of the muscovado sugar and bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 10-12 minutes until golden and just firm to the touch. 
  • Transfer to a wire rack to cool.
  • Top the cooled cakes with chewy banana slices or banana chips and sprinkle with the remaining sugar.
  • For butterfly banana & walnut mini muffins, make the muffin mixture as above, replacing the toffees with 50 g (2 oz) roughly chopped walnuts. 
  • Bake as above, then push 2 banana chip halves into each muffin, to look like butterfly wings. 
  • Serve with a light dusting of icing sugar instead of the muscovado sugar.