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Jumbo Caramel Banana Muffins

 Jumbo Caramel Banana Muffins
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. —Katherine McClelland, Deep Brook, Nova Scotia
6 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1/2 cup confectioners' sugar


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg. Beat in bananas and vanilla. Combine the flour, baking
  • soda and salt; add to creamed mixture just until moistened.
  • Fill paper-lined jumbo muffin cups three-fourths full. Bake at
  • 350° for 23-28 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pan
  • to a wire rack to cool completely.
  • For icing, in a small saucepan, melt butter over medium heat. Stir in
  • brown sugar and milk; bring to a boil. Cool slightly. Beat in

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Jumbo Caramel Banana Muffins (continued)

Directions (continued)

  • confectioners' sugar until smooth. Transfer to a small resealable
  • plastic bag; cut a small hole in a corner of bag and drizzle over
  • muffins. Yield: 6 muffins.
Nutritional Facts: 1 serving (1 each) equals 490 calories, 13 g fat (5 g saturated fat), 46 mg cholesterol, 364 mg sodium, 89 g carbohydrate, 2 g fiber, 5 g protein.