Sticky banana cakes
1.Preheat oven to 180°C (160°C fan-forced). Grease eight holes of two six-hole (¾ cup/180ml) texas muffin pans.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in sifted flour and spice, mashed banana, sour cream and milk, in two batches.
3.Sprinkle extra sugar in pan holes; cover bases of pan holes with sliced banana. Spoon cake mixture into pan holes; bake 30 minutes.
4.Meanwhile, make butterscotch sauce; stir ingredients in small saucepan over heat, without boiling, until sugar dissolves. Simmer, stirring, about 3 minutes or until sauce thickens slightly.
5.Turn puddings, top-side down, onto serving plates; serve warm with butterscotch sauce.
You need about 2 large overripe bananas (460g) to get the required amount of mashed banana.Note