I love banana bread. Always have. Doesn’t hurt that its my brother’s favourite baked good, as well as one of my ex-boyfriend’s favourites. While I have my traditional banana bread staple recipe I use for everything (with minor adaption), sometimes a change is nice. Which is why when I saw on a food blog (Brown Eyed Baker) a recipe for Bananas Foster Banana Bread I knew I needed to try it. Banana bread plus a crunchy nutty topping plus rum sauce? The minor alcoholic in me couldn’t resist! However, I wanted to take this baking to work (to avoid eating it all myself) and so I wanted a more transportable, sharable form. Thus muffins. This is my version of the Bananas Foster Banana Bread Recipe.
Bananas Foster Muffins
Streusel:
- 1/3 cup all-purpose flour
- ¼ cup dark brown sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons butter
- 1½ cups chopped pecans
Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 3 medium ripe bananas, mashed
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Rum Glaze:
- ¼ cup (4 tablespoons) butter
- 2 tablespoons water
- ¼ cup light brown sugar
- ¼ cup rum
- Preheat oven to 350F. Line 12 muffin cups with muffin liners.
- For the topping: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, brown sugar, and cinnamon. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Transfer mixture to a medium bowl and mix in pecans; set aside.
- In a medium bowl, whisk together flour, baking soda, and baking powder; Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and vegetable oil on medium speed to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
- Divide batter among muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and firm, 22 to 24 minutes, rotating halfway.
- While the muffins are baking, make the rum glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
- Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the rum glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin.
Source: Brown Eyed Baker
