Recipe: Brown Sugar Caramel Banana Muffins

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Bananas looking a little old and sad? We’ve all been there. I made up this recipe for banana muffins that will put your over-ripe bananas to use, and add some pizzazz to your breakfast or afternoon snack! 

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People say they like cooking more than baking because you don’t have to be precise. Or sometimes people say they like baking more than cooking because they know it will turn out well because it’s like a carefully measured science experiment.


I say, throw caution to the wind! I’m doing improvisational baking.


I tried to make a very simple banana bread recipe because I knew I wanted there to be a party on top. Also, I don’t have any vanilla extract because we just moved into this place and haven’t bought much yet.


Then, I whipped up a simple brown sugar caramel to go on top. When this caramel cools, it sets to a consistency of very soft caramel, not like a sauce, so you want to work quickly with it once it’s ready to go.


No need to wait for the muffins to cool before spreading on the caramel either, because it’s all going to be a sweet, gooey, warm hug either way.

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Anyway, they came out great, and I would definitely make them for company. They’re like a less fancy and more kid-friendly version of bananas foster.


For the muffins:

1/2 cup salted butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

4 mushy, ripe bananas

1 1/2 cups flour

1 tablespoon baking powder

a pinch of salt

Preheat the oven to 350 (F). Cream together butter, granulated sugar, and brown sugar. Beat in eggs, one at a time. Mash up the bananas in a separate bowl, and then mix into the butter/sugar/eggs mixture. Stir in all dry ingredients. Pour into muffin liners in a muffin tin (you can fill them pretty close to the top, they don’t rise too much), and bake until they turn brown and a knife inserted comes out clean (maybe 20 minutes, but I always just go by checking them).

For the brown sugar caramel:

1/2 cup brown sugar

1/4 cup salted butter

a splash of milk

Heat the brown sugar and butter on the stove over medium heat. After a minute or so, it will start to bubble. Add the splash of milk and stir quickly. Remove from heat, and spoon onto each muffin, working quickly before it solidifies.


Happy baking!



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