Banana Caramel Cakes

Recipe:

Preheat oven to 350. Line 6 oversize or 12-hole standard muffin tin with paper baking cups.

In mixer beat:

6 tbsp butter (room temp)

1/2 cup packed brown sugar

2 eggs

Mix until light and fluffy

In seperate bowl combine:

1/2 cup self rising flour

1/2 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp allspice

Combine dry ingredients with butter mixture.

Then add:

2/3 cup overripe banana

1/3 cup sour cream

3 tbsp milk

Divide mixture among cups.

Bake large cakes about 25 min, small cakes about 20 min.

Cool completely

Remove baking cups from cakes.

Beat about 1/2 cup heavy whipping cream, until fluffy and forms stiff peaks.

Fold in 3 tbsp caramel sauce into cream

Cut cakes horizontally into 3 slices (or in half for small cakes)

Re-assemble cakes with a layer of caramel topped with thin slices of banana. Top with caramel whip cream.

Use vegtable peeler to grate dark chocolate over cakes.

If you don't want to put the banana and caramel sauce in the middle, these cupcakes are really good just plain, kind of muffin-y.

YUM!!!