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Delicious paired with a cold glass of milk or a hot cup of coffee, these caramelized banana muffins are an amped up version of the classic.
All you banana lovers are going to go bananas for these caramelized banana muffins! Deliciously moist, with a tender crumb, these banana muffins get an extra flavor boost by cooking the bananas in an easy caramel sauce before being mixed into the batter.
I’m always looking for new ways to use up those bananas that inevitably get a little too ripe to just peel and eat. My family loves banana bread, especially with a scoop of chocolate chips tossed in. But muffins make for a great grab and go breakfast for rushed weekday mornings.
I wanted to give our normal banana muffins some extra oomph and decided that cooking the mashed bananas in caramel sauce would be the way to do it. The warm, buttery, caramel flavor is a natural match to the sweet bananas.
I also slice up another banana and cook those slices in caramel to stir into the batter and nestle on the top before baking. Sure, it’s an extra step, but it adds even more flavor and texture.
So next time you’re thinking of tossing those brown bananas in the trash, think again. Your tastebuds will thank you.
Let’s make caramelized banana muffins
- Gather very ripe bananas.
- Peel and mash the ripe bananas.
- Slice an additional (less soft) banana.
- Combine melted butter, brown sugar and a little water and bring to a boil.
- Add the mashed banana and cook for about 3 minutes. Remove to a bowl to cool and don’t clean the pan.
- Repeat to make caramel and cook the banana slices in a single layer. Reserve.
- Cream the butter and granulated sugar.
- Beat in one egg.
- Mix in the caramelized mashed banana, buttermilk, and dry ingredients.
- Stir in vanilla and fold in the caramelized banana slices, reserving 12 for topping.
- Scoop the batter into a lined muffin pan and top with caramelized banana slices.
- Bake for about 20 mins or until a toothpick inserted into the center comes out clean.
Tips for success
- As with most muffin or cake recipes, don’t overmix the batter so you have a tender, not dense or chewy, crumb.
- I use brown, very ripe bananas to mash, but a slightly less ripe one for the banana slices so they stay intact.
- If the caramelized bits harden and stick to the pan, rewarm them over medium heat before adding to the batter.
- Turbinado sugar gives these muffins a nice crunchy top. You can swap granulated sugar (won’t be as crunchy) or sparkling sugar (for even more crunch).
- Use muffin liners for easy removal and clean up.
- Store these muffins at room temperature for up to 3 days. I cover mine loosely with foil so the tops don’t become soggy.
Bananas for bananas? Check out these recipes!
- Banana Bread
- Chocolate Chip Banana Muffins
- Easy Banana Cake with Cream Cheese Icing
- Lunchbox Pancake Sandwiches
Delicious paired with a cold glass of milk or a hot cup of coffee, these caramelized banana muffins are an amped up version of the classic.
- 1 cup mashed banana (heaping) (2-3 very ripe bananas)
- 1 large banana, sliced into thin rounds (not a mushy one)
- 1/2 cup light brown sugar, packed, divided
- 1/2 cup butter, softened (1 stick) + 2 Tbsp
- 4 Tbsp water, divided
- ⅓ cup granulated sugar
- 1 egg
- 1/4 cup buttermilk
- 2 cups AP flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 Tbsp turbinado sugar (for topping)
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Preheat oven to 350 degrees. Line a 12-cup muffin pans with 12 paper liners. Set aside.
-
Melt 1 Tbsp butter in a nonstick pan over med/high heat. Add 1/4 cup light brown sugar and stir to combine. Add 2 Tbsp water, stir, and bring to a boil. Add the mashed bananas and cook for 3 mins. Pour into a bowl and set aside.
-
Without cleaning the pan, add 1 Tbsp of butter and melt over med/high heat. Add 1/4 cup light brown sugar and stir to combine. Add 2 Tbsp water, stir, and bring to a boil. Add the sliced bananas in a single layer and cook for about 4 mins, flipping once. Remove from heat and set aside.
-
Cream 1 stick of butter and granulated sugar with an electric mixer on med/high speed until light and fluffy, about 2 minutes. Add the egg, blending well.
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Add the mashed banana and buttermilk to the creamed mixture and beat on medium speed until combined, about 1 minute.
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Add the flour, baking powder, baking soda, salt, and cinnamon to the wet mixture and with a spoon or the electric mixer, beat until combined.
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Stir in vanilla. Reserve 12 caramelized banana slices for topping the muffins and add the remaining slices and all those caramelized bits to the batter and fold.
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Scoop the batter into the prepared muffin pan, top each with a caramelized banana slice, and sprinkle the tops with turbinado sugar.
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Bake for about 20 mins or until a toothpick inserted into the center comes out clean.
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Let the muffins cool in the pan for 5 minutes before removing to cool on a wire rack. Serve warm or room temperature. Cover the muffins and store at room temperature for up to 3 days.
- As with most muffin or cake recipes, don’t overmix the batter so you have a tender, not dense or chewy, crumb.
- I use brown, very ripe bananas to mash, but a slightly less ripe one for the banana slices so they stay intact.
- If the caramelized bits harden and stick to the pan, rewarm them over medium heat before adding to the batter.
- Turbinado sugar gives these muffins a nice crunchy top. You can swap granulated sugar (won’t be as crunchy) or sparkling sugar (for even more crunch).
- Use muffin liners for easy removal and clean up.
- Store these muffins at room temperature for up to 3 days. I cover mine loosely with foil so the tops don’t become soggy.
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