Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the sponge mix together the butter, light brown sugar and Biscoff Spread in a large mixing bowl, ideally using an electric mixer
Add the eggs and mashed bananas and mix in
Gently mix in the self raising flour and baking powder with a hand whisk or on slow with an electric mixer, and then divide the batter between the cupcake cases
Bake them for 20-25 minutes or until golden brown and a skewer inserted in the centre comes out clean, then put on a cooling rack to cool fully
Once they are fully cool, cut holes in the middle of the cupcakes using a cupcake corer or a small knife, and fill them with the caramel sauce
Whip up the double cream, vanilla extract and icing sugar with an electric hand whisk until thick, put it into a piping bag fitted with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon
Bash up the flake and sprinkle it all over the whipped cream, or decorate with chocolate sprinkles
Slice up the large banana into 12 slices and brush both sides of the slices with lemon juice, then push them into the cream
Serve these cupcakes immediately, or refridgerate overnight and eat within 24 hours