Sorry for the hiatus. Vacation. Work. Summer break. A brief stint in hard-core low-carbing. None of it has been conducive to a cooking blog.
The trio and I have been going on outings on Tuesdays and Thursdays to enjoy summer. Last Tuesday, we headed to Bloomington to go to Chuck E. Cheese with the Kilmartin’s — but before we headed out I whipped together these bananas foster muffins for breakfast with overripe bananas that were calling me from my countertop. I’m always looking for new ways to use up old bananas…
These muffins were a hit with the trio — they all loved them. The flavor is perfectly bananas foster. Delicious! These were great for breakfast but would also make a fantastic dessert served with ice cream and real bananas foster!
- 1 ½ cups mashed, very ripe bananas (I used 4)
- ½ cup brown sugar
- 1½ sticks unsalted butter, divided
- 3 Tbsp dark rum
- ¼ cup white sugar
- 1 large egg
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1½ cups all-purpose flour
- 1 ½ tsp. baking soda
- 1 tsp. salt
- Preheat oven to 350. In a small saucepan, melt a stick of the butter. Add the bananas and brown sugar and caramelize. Remove from heat and add the cinnamon and vanilla. Allow to cool slightly.
- In a mixer, combine the remaining butter and white sugar. Add the egg and mix well. Add the cooled banana mixture, baking soda, and salt. Mix in the flour until just combined.
- Spray 12 muffin liners with PAM and fill ⅔rds full. Bake for 18-20 minutes.
I just made these and put them in the oven and then realized the recipe didn’t include when to add the rum. I guess I’ll just have to drink it.
Hi Valerie,
I’m so sorry. I added the rum to the banana/brown sugar/butter mixture while it was on the stove. I’ve updated the recipe accordingly! Hope the shot made the muffins extra good once they came out of the oven! 🙂
They were great even without the rum. Looking forward to letting my next bunch of bananas over ripen so I can try them again WITH the rum!
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