1. Preheat the oven to 220C/425F
2. Line 10 cavities of a muffin or cupcake tin with paper patties
3. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl
4. Ina medium bowl combine the banana, melted butter, vegetable oil, eggs, and vanilla exact
5. Add the wet ingredients to the dry ingredients and mix until just combined
6. Divide the batter among the lined tin and scatter over the raw sugar
7. Bake for 5 mins, then reduce the temperature to 170C/338F and bake for 15 mins, or until an inserted toothpick emerges clean
8. Cool on a wire cooling rack

Cream Cheese Filling

1. Combine the cream cheese, cream and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 mins until light and fluffy
2. Transfer to a piping bag fitted with a medium round tip

Assembly

1. Make a small cavity in the center of each muffin with a chopstick or the end of a spoon
2. Fill the cavity with cream cheese and squeeze a dollop on top
3. Roll the sliced bananas in caster sugar and place on a heatproof dish
4. Use a blow torch to caramelise the bananas until golden brown (or heat them in a hot frypan until golden brown)
5. Cool the bananas to room temperature before placing ontop of the muffins
6. Enjoy!