As I was brainstorming ideas for treats to bake for Mardi Gras, I was thinking about bananas foster and noticed the brown bananas on my counter waiting to make into banana bread or muffins. I adore both, and knew I had to try combining the two. And to my delight, it actually worked! So, here's my recipe for making Bananas Foster Muffins, whether for Mardi Gras or any day of the year. You basically are going to softly candy some pecans, and then make a modified version of the Famous Banana Bread recipe from Ally's Sweet and Savory Eats. Here's how:
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Caramel Pecan Topping
- 1 tbsp butter
- 1/2 cup dark brown sugar
- 1/2 tsp rum extract
- 1/2 tsp vanilla extract
- 1 cup chopped pecans
- 1/2 tsp cinnamon
- 1 tbsp water
Preheat oven to 300 degrees.
First, melt the butter in a cast iron skillet over medium heat.
Next, add the other ingredients and stir frequently until the sugar mix is bubbly and beginning to thicken.
Then, place in oven at 300 degrees for 5 minutes
And finally, spread the pecan bits over parchment paper or a silicone baking mat to cool
Banana Foster Muffin Base
Start with this banana bread recipe from Ally's Sweet and Savory Eats, but
- replace all of the sugar and honey with 1 1/2 cup of brown sugar
- add 1 tsp of rum extract
- add 3/4 cup of finely chopped pecans
Mix the wet ingredients, then the dry ingredients, add the dry to the wet and mix a bit more, then pour into muffin cups. Top with an ample sprinkling of the caramel pecan topping you made (assuming it's cool by this point, this is a great part for kids to help with if your kids like baking! Mine also love mashing the bananas up.) Then bake at 350 degrees for about 21 minutes. For me, this recipe made 18 muffins.
And that's it! My family and I loved this hearty treat full of the classic flavors of bananas foster: bananas, caramel, pecans, and rum in such an easy way that tasted great. I hope you and your family love it too!
For more ideas for ways to celebrate Mardi Gras with kids, check out my full post about family-friendly Mardi Gras ideas.
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