Upside-Down Salted Caramel Banoffee Cupcake Sundaes

Ingredients

• Caramel Sauce

• 2 cups granulated sugar
• 3/4 cups butter, diced
• 1 cup heavy cream
• 1-1/2 teaspoons sea salt

• Banana Cupcakes

• 3 large bananas, mashed
• 1 cup granulated sugar
• 2 large eggs plus 1 egg white, lightly beaten
• 1/3 cup vegetable oil
• 1/3 cup applesauce
• 1/4 cup sour cream
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3 tablespoons buttermilk

• Swiss Meringue Buttercream

• 4 large egg whites
• 3/4 cups granulated sugar
• 1-1/2 cups salted butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup prepared caramel sauce from above

• Topping

• 1 quart Salted Caramel ice cream
• 1 cup toffee bits
• 2 large bananas, sliced

Instructions

1. For caramel sauce: Heat sugar in a medium saucepan over medium heat. Stir constantly until sugar is completely melted and turns brown. Stir in the butter until it is completely melted. Pour in the heavy cream slowly while stirring rapidly. The mixture will bubble and rise to the top of the pan, so watch carefully to avoid boiling over. After cream is thoroughly incorporated, stir in salt. Set aside to cool.
2. For cupcakes: Preheat oven to 325 degrees. Grease 12 standard muffin cups. Beat together bananas, sugar, eggs, vegetable oil, applesauce, and sour cream until well blended. Stir in flour, baking soda, and buttermilk just until combined. Pour into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Set aside to cool completely.
3. For buttercream: Whisk egg whites and sugar together in the bowl of an electric stand mixer. Place bowl over a pan of simmering water, whisking constantly until mixture reaches 115 degrees F. Remove the bowl from heat and place in stand mixer and whisk until stiff peaks form, about 5 minutes. Beat in butter 1 tablespoon at a time until smooth. Add vanilla extract and stir until combined. Fold in 1/2 cup of the cooled caramel sauce.
4. To assemble and serve, use a knife to carve a small hole in the center of each cupcake. Place 1 tablespoon of cooled caramel in the center of each cupcake. Top with buttercream frosting and roll edges in toffee bits. Place cupcake upside-down on a serving plate. Top with a scoop of salted caramel ice cream, drizzle with remaining caramel sauce, and sprinkle with toffee bits. Slice bananas and serve alongside cupcake. Enjoy right away!