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Caramelized Banana Muffins with Cinnamon Pecan Crumb Topping
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Caramelized Banana Muffins with Cinnamon Pecan Crumb Topping

Course Breads and Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Muffins
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Muffin Tin
  • Hand mixer
  • Wire Cooling Rack

Ingredients

Caramelized Banana Muffins:

  • 3 ripe bananas peeled & cut in half lengthwise
  • 1- 2 tbsp sugar to taste
  • 1½ cups flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup brown sugar
  • 8 tbsp unsalted butter room temperature
  • 1 tbsp sour cream
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup milk

Cinnamon Pecan Crumb Topping:

  • ½ cup pecans chopped
  • ½ cup flour
  • ½ cup sugar
  • 1 tsp cinnamon
  • Pinch of salt
  • 5 tbsp cold unsalted butter diced

Instructions

  • Heat the oven to broil, and place the oven rack near the top of the oven.
     
  • Line a baking sheet with foil, and coat it with olive oil cooking spray.
  • Caramelize the bananas by placing the halves, cut side up, on the baking sheet.
  • Sprinkle the sugar evenly over the bananas.
  • Place in the oven and broil, watching carefully, for 3-4 minutes, or until golden brown and caramelized.
  • Remove them from the oven and cool.
  • Preheat the oven to 350 degrees. Line a muffin tin with cupcake papers.
     
  • Prepare the muffins by combining the flour, baking soda, baking powder, and salt; mix well.
  • In a separate bowl, using a hand mixer, beat the butter and sugar together until creamy.
  • Add the sour cream, egg, and vanilla; beat until creamy and smooth.
  • Gradually, add some of the flour, then add some of the milk and gently mix.  Repeat until ingredients are combined.
  • Gently mash the bananas very well with a fork. Fold the mashed caramelized bananas into the batter.
  • Divide the batter evenly between the muffin cups.
  • Prepare the cinnamon pecan crumb topping by combining the pecans, flour, sugar, salt, and butter with your fingers until crumbly.
  • Sprinkle the mixture evenly over the muffin cups.
  • Place into the oven and bake for 21-24 minutes, or until a tester comes out clean.
  • Remove from the oven and allow to cool in the pan for five minutes before moving to a wire cooling rack to continue cooling. Enjoy!