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As great a topping as caramel sauce makes, there was no way in hell that was all I was gonna use it for. So to put my Homemade Caramel Sauce to better use, I swirled some into this banana bread and stuffed some inside these cupcakes.
Those recipes were a caramel dream come true, but I still had loads of caramel sauce, so I thought “what the hell? Let’s bake more desserts!”
- 1 recipe of my Homemade Caramel Sauce
- 1 and 1/2 cups all purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 Tbsp vegetable oil
- 1/2 cup sour cream, room temperature
- 1 and 1/2 tsp pure vanilla extract
- 2 large eggs, room temperature
- 2-3 overripe large bananas, puréed or mashed (about 1 and 1/2 cups)
- 1 recipe of my Salted Caramel Cream Cheese Frosting
- Toffee Bits
- Extra Caramel Sauce
- Fresh Sliced Bananas
- Make one recipe of my Homemade Caramel Sauce and allow it to chill in the refrigerator for a few hours. Meanwhile, make the cupcakes.
FOR THE BANANA CUPCAKES:
- Preheat oven to 350° F (177°C) and line a standard cupcake pan with paper liners and another pan with 5 liners, this recipe makes about 17 cupcakes. Set aside.
- In a large bowl, sift the flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Set aside.
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Originally posted 2018-03-17 15:29:07.