When life hands you bananas, make muffins! Okay, that's not quite how the saying goes, but that's the case when it comes to my house. No matter how many bananas I buy, the guys will always leave 2 to 3 of them on the counter until I have no choice but to freeze them or to bake something with them.
I've got quite a stockpile of recipes, but these Caramel Banana Muffins from Katherine M. have been at the top of the list to try. I added 1/2 teaspoon of cinnamon to batter. The original recipe called for baking in jumbo tins, yielding 6 muffins, which I don't own. I baked them in regular muffin tins, they took about 23 minutes, and I got a dozen.
For the icing, I used heavy cream instead of 2% milk, I had a smidge that I wanted to finish off. It comes together very easily, but I did have a hard time finding a balance between cool enough to handle to pipe and not having the icing crack and break. Next time I would just spread it on top.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. Thanks so much to Stacy for hosting and to all the other awesome bloggers who shared recipes today!
Caramel Banana Muffins
Ingredients
- 1/4 cup shortening
- 1 cup sugar
- 1 large egg
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1 tablespoon heavy cream
- 1/2 cup confectioners' sugar
Instructions
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
- Fill paper-lined muffin cups three-fourths full. Bake at 350° for 22 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a piping bag; cut a small hole in a corner of bag and drizzle over muffins.
Notes
Slightly adapted from https://www.tasteofhome.com/recipes/jumbo-caramel-banana-muffins/
- Brown Sugar Spice Swirl Muffins from Food Lust People Love
- Caramel Banana Muffins from Jolene's Recipe Journal
- Cinnamon Toast Muffins from A Day in the Life on the Farm
- Irish Soda Bread Muffins from Palatable Pastime
- Whole Wheat, Corn, Cheddar, and Green Chili Muffins from Karen's Kitchen Stories
What a great flavor combo, Jolene! I have the same banana problem. Even if I only buy three, one languishes. Why does no one want to eat the last banana?!!
ReplyDeleteIt's a mystery, like mismatched Tupperware lids or socks that never come out of the dryer ;)
DeleteI thought those extra few bananas lying around was only a problem in my household. Thanks for another solution Jolene.
ReplyDeleteI love that caramel drizzle on top! Caramel with bananas sounds delicious!
ReplyDeleteIt was so good, I could have just eaten the topping by the spoonful!
DeleteWhat a great idea to do the caramel drizzle on top of those yummy banana muffins!
ReplyDeleteThese sound lovely! That caramel glaze on top sounds divine. I am an overripe banana hoarder myself so I'll have to add these to the list of things to try!
ReplyDeleteMmmm! What a fabulous way to start the day. I love banana and caramel together too!
ReplyDeleteI love trying different banana muffin variations - caramel sounds fabulous!
ReplyDeleteI rarely have bananas I can use for baking. I used to hide them. I love these have caramel.
ReplyDeleteOh I love the icing. But bananas are the opposite in my house. We always eat them all! I have to purposely buy a ton to ever bake anything with bananas.
ReplyDelete