Bananas Foster Muffins are made with a delicious banana muffin base and sweet, caramelized bananas for the perfect snack.
Delicious Banana Foster Muffins
If you love banana care, then these muffins are such a fun twist on a classic dessert. Not only will you find caramelized bananas on the inside of these muffins, they’ll be topped with it too!
What is banana care?
Bananas Foster is a classic dessert made with bananas and a delicious rum sauce + brown sugar sauce, served a la mode.
The muffin base
The banana muffin base is made primarily with all-purpose flour, cinnamon, almond milk, maple syrup, and brown sugar.
It has the addition of banana and rum to really enhance the flavor of the bananas.
Banana foster topping
The topping is where the true banana flavor shines! Here’s what you need:
- butter
- rum
- banana
- Cinammon
- Salt
Can I use a different flour?
We’ve only tested this recipe with all-purpose flour, but are confident the following will work:
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storage
Let muffins cool completely. Then place in an airtight container and store in a cool, dark place for up to 3 days.
These will last longer if you keep them in the fridge!
freezer instructions
Let the muffins cool completely, then wrap them tightly in aluminum foil. Freeze up to 3 months.
Ingredients
topping
- 2 tablespoon unsalted butter
- 1 tablespoon dark rum
- 1 big banana cut into 12 slices
- ¼ teaspoon Cinammon
- ⅛ teaspoon Salt
instructions
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Preheat the oven to 350ºF and line a muffin tin with paper liners.
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Mix all dry ingredients in a bowl and set aside for later.
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Next, prepare the banana topping. Heat the butter and rum for the topping in a large skillet over medium/high heat*. When the butter has melted, mix the two ingredients together and add the banana slices to the pan and sprinkle with cinnamon and salt. Cook the bananas for 2-3 minutes on each side, turning them gently with a spatula or small tongs. You want one side to brown and caramelize. Remove them from the pan and set them aside for later.
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Prepare the wet ingredients. In the same skillet, heat the butter and rum for the wet ingredients over medium-high heat. When the butter has melted, whisk the ingredients together and add the bananas to the pan and dust with cinnamon and salt. Fry the bananas for 2-3 minutes on each side. Remove the pan from the heat and mash the bananas with the back of a fork. Measure the bananas, they should make about 1 cup. Put aside.
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In a large mixing bowl, combine the brown sugar and maple syrup until well combined. Add the mashed bananas and blend again. Crack the eggs into the bowl and whisk until combined. Pour the almond milk into the mixture and whisk all the wet ingredients together.
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Slowly add the dry ingredients to the wet ingredients, mix and then add the melted coconut oil and mix again.
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Once the muffin batter is combined, scoop the batter into the lined muffin cups — fill them about ¾ full. Place one of the caramelized banana slices on top of each muffin. Be sure to gently press the bananas into the batter.
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Bake the muffins for 18-22 minutes or until fully cooked in the center. Remove the muffins from the muffin tin and let cool on a wire cooling rack.
Tips & Hints
- When preparing the bananas in the pan, be sure to add the rum and butter at the same time. If you add the rum to the pan while it is hot, there is a risk of flambé or fire.
- The mashed bananas will be a little sluggish after mixing the muffin batter, if you need 1-2 more tablespoons of almond milk add them.
- The little brown bits in the pan after you cook the bananas are golden, be sure to add them to the batter.
- Feel free to double the recipe for the banana topping and add two caramelized banana slices to each muffin.
- You can serve these muffins warm with a scoop of vanilla ice cream for the full banana care experience.
nutritional information
Calories: 212kcal Carbohydrates: 33G Protein: 3G Fat: 7G Fiber: 1G Sugar: 17G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.