Caramelized Banana Muffins
Why make banana muffins with raw bananas when you can make them with caramelized bananas?
If you haven't picked up on it by now, I have a lot of trouble leaving well enough alone when it comes to baking. Banana muffins are delicious, but caramelized banana muffins are even better!! One extra step adds so much more flavor and interest to the standard breakfast muffin! I came up with the idea in the middle of the night, believe it or not. I spent the previous day testing batches of regular banana muffins and they were good, but nothing special. Then it came to me! Caramelize the bananas first! Definitely a Kristin's Kitchen move.
So how does this caramelization happen? Well, first you will caramelize the bananas in a buttered skillet. Then you will stir in some brown sugar and rum (oh, yes). The bananas will be looking and smelling so fabulously tempting at this point! Those caramelized bananas get mashed up and incorporated into the batter just like they would with regular banana muffins. Lastly, these beauties get topped off with a nut crumble.
The rum will add a delicious subtle flavor to the muffins and won't over power the banana! If you don't want to add the rum, skip it and consider adding a touch of rum extract to the batter.
Caramelized Banana Muffins
Banana muffins elevated with the addition of caramelized bananas
Makes: 12 Muffins
- 3 medium bananas (about 10 ounces), sliced in half vertically
- 2 tablespoons dark brown sugar
- 2 tablespoons rum
- 1 1/2 cups (187.5 grams) + 1/4 cup (31 grams) all purpose flour, separated
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 + 1/8 teaspoon salt, divided
- 11 tablespoons unsalted butter, softened and divided
- 1/2 + 1/4 cup light brown sugar, separated
- 1 large egg
- 2 teaspoons vanilla extract
- 2/3 cup walnuts or pecans, finely chopped
- Preheat the oven to 375 and line a muffin pan with liners
- To caramelize the banana, heat 3 tablespoons unsalted butter over medium heat. When hot, add the banana slices cut side down and cook until lightly browned. Flip and add in the brown sugar. Stir the sugar into the butter and spoon over the bananas. When the second side is browned, flip again to cover in the brown sugar sauce. Add in the rum and cook for 1 - 2 minutes. Most of the liquid should be gone. Transfer to a bowl and mash. Set aside to cool
- In a large bowl, stir together 1 1/2 cups flour, baking soda, baking powder and salt. Set aside
- To make the topping, add the nuts, 1/4 cup brown sugar, 1/4 cup all purpose flour and 1/8 teaspoon salt to a small bowl. Add 3 tablespoons cubed butter and use your hands and/or a fork to combine, forming crumbs. Set aside
- In a large bowl attached to a stand mixer, add 5 tablespoons butter and 1/2 cup light brown sugar
- Beat on medium high speed until creamed - about 4 minutes
- Scrape the bowl and add in the egg, vanilla extract and cooled bananas
- Beat the ingredients until combined - about 1 - 2 minutes
- Remove the bowl from the mixer and manually stir in the flour, being sure not to over mix - a few streaks of flour is OK
- Add a heaping 3 tablespoons of batter to the muffin pans. Top with about a tablespoon of crumb topping
- Allow to cool for a few minutes in the pan then remove and cool on a cooling rack