Bananas Foster Muffins are made with a delicious banana muffin base and sweet, caramelized bananas on top for the perfect snack.
Yummy Bananas Foster Muffins
If you love bananas foster, then these muffins are such a fun twist on a classic dessert. Not only will you find caramelized banana on the inside of these muffins, but they’re topped with them too!
What is bananas foster?
Bananas foster is a classic dessert made with banana and a yummy rum sauce + brown sugar sauce servced a la mode.
The Muffin Base
The banana muffin base is made primarily from all-purpose flour, cinnamon, almod milk, maple syrup, and brown sugar.
It has the addition of banana and rum to really enhance the bananas foster flavor.
Bananas Foster Topping
The topping is where the true bananas foster flavor shines! Here’s what you need:
Can I use a different flour?
We have only tested this recipe with all-purpose flour, but are confident that the following will work:
Cast Iron Pan
The Great Jones King Sear is our favorite cast iron pan. It’s definitely worth the splurge to add to your kitchen collection!
Let muffins cool compeltely. Then, transfer them into an airtight container and store in a cool, dark place for up to 3 days.
These will last longer if you store them in the fridge!
Let muffins cool completely, Then, tightly wrap them in tin foil. Freeze for up to 3 months.
- 2 tablespoons unsalted butter
- 1 tablespoon dark rum
- 1 large banana sliced into 12 slices
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Preheat the oven to 350ºF and line a muffin tin with paper liners.
Combine all of the dry ingredients in a bowl and set aside for later.
Next, prepare the bananas fosters topping. Heat the butter and rum for the topping in a large skillet over medium/high heat*. When the butter has melted, stir the two ingredients together and place the banana slices in the skillet and dust them with the cinnamon and salt. Cook the bananas for 2-3 minutes on each side, flipping them gently with a spatula or small tongs. You want one side to get brown and caramelized. Remove them from the pan and set them aside for later.
Prep the wet ingredients. Using the same skillet, heat the butter and rum for the wet ingredients over medium heat. When the butter has melted whisk the ingredients together and place the bananas in the skillet and dust them with cinnamon and salt. Cook the bananas for 2-3 minutes on each side. Remove the skillet from the heat and mash the bananas with the back side of a fork. Measure the bananas out, they should come to about 1 cup. Set aside.
In a large mixing bowl, combine the brown sugar and maple syrup until combined. Add the mashed bananas and mix again. Crack the eggs into the bowl and whisk until combined. Add the almond milk into the mixture and whisk all of the wet ingredients together.
Slowly add the dry ingredients to the wet ingredients, mix to combine, and then add the melted coconut oil and mix again.
Once the muffin batter is combined, scoop the batter into the lined muffin cups — filling them about ¾ of the way full. Place one of the caramelized slices of bananas on top of each muffin. Be sure to gently press the bananas into the batter.
Bake the muffins for 18-22 minutes or until fully cooked in the center.. Remove the muffins from the muffin tin and let them cool on a wire cooling rack.
Tips & Notes
- When making the bananas in the skillet be sure to add the rum and butter at the same time. If you add the rum to the pan while it’s hot, you run the risk of a flambe or fire.
- The mashed bananas will be a bit stogy after mixing up the muffin batter, if you need 1-2 more tablespoons of almond milk, go ahead and add it.
- The little brown bits in the skillet after you cook the bananas are gold, be sure to add them to the batter.
- Feel free to double the recipe for the banana topping and place two caramelized banana slices on top of each muffin.
- You can serve these muffins warm with a scoop of vanilla ice cream for the full bananas foster experience.
Calories: 212kcal Carbohydrates: 33g Protein: 3g Fat: 7g Fiber: 1g Sugar: 17g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.