Jumbo Caramel Banana Muffins Recipe

5 62 71
Jumbo Caramel Banana Muffins Recipe
Jumbo Caramel Banana Muffins Recipe photo by Taste of Home
Publisher Photo

Jumbo Caramel Banana Muffins Recipe

Read Reviews
5 62 71
Publisher Photo
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
Featured In: Top 10 Muffin Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • CARAMEL ICING:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/2 cup confectioners' sugar

Directions

In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture.
Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick 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. Whisk in confectioners' sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.
Originally published as Jumbo Caramel Banana Muffins in Taste of Home February/March 2006, p29

Nutritional Facts

1 each: 490 calories, 13g fat (5g saturated fat), 46mg cholesterol, 364mg sodium, 89g carbohydrate (62g sugars, 2g fiber), 5g protein.

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • CARAMEL ICING:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/2 cup confectioners' sugar
  1. In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture.
  2. Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in confectioners' sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.
Originally published as Jumbo Caramel Banana Muffins in Taste of Home February/March 2006, p29

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Reviews forJumbo Caramel Banana Muffins

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MY REVIEW
mtuttle User ID: 3205485 272159
Reviewed Aug. 24, 2017

"These are lovely! The glaze is wonderful! Mine got too cool before I put it on, so I added a smidge more milk. Then it worked fine. This is my new go-to for banana muffins!"

MY REVIEW
Jujubee1762 User ID: 82367 260771
Reviewed Feb. 4, 2017

"Just finished these and tasted them. They are very moist and delicious! I also made them into 12 smaller ones."

MY REVIEW
Robby1 User ID: 1478802 256716
Reviewed Nov. 12, 2016

"Yes, these are very good! I made the frosting, but probably didn't need to have it. Will definitely make again. Very moist and love the texture."

MY REVIEW
mom2lauren User ID: 7407229 255777
Reviewed Oct. 23, 2016

"As a Volunteer Field Editor, I enjoy testing different recipes. These are fanstastic! Had to use butter because I realized I didn't have shortening when I was ready I make them. Best eaten day of baking because the frosting will get kind of gloppy the next day from the moisture Iof the muffins. Still taste great but don't look as nice if you're planning to take them somewhere. They don't even need the frosting, but it's very good and does set them apart from other banana muffin recipes. I made 12 regular size muffins. They were still quite large and rose up nicely."

MY REVIEW
linsthompson User ID: 4308424 247368
Reviewed Apr. 22, 2016

"These muffins are awesome, they didn't last long, the whole family gobbled them up. I would only ever use my great-great aunt's banana bread recipe, this recipe is very similar which is why I decided to try it. So glad I did!! Sorry Aunt Maggie, but this is my new banana bread recipe now."

MY REVIEW
robbrd User ID: 1292786 246018
Reviewed Mar. 25, 2016

"Good, moist muffin. The kids loved the caramel icing. Made them regular sized and cooked for 20 min. Definitely will be making these again!"

MY REVIEW
Jellybug User ID: 53068 244525
Reviewed Feb. 26, 2016

"These are seriously delicious...."

MY REVIEW
mrkcook User ID: 8304672 242729
Reviewed Jan. 28, 2016

"These muffins are definitely a favorite in our house! I make them as regular size muffins and as mini. I always double the muffin recipe, but not the icing as it makes plenty. The muffins are good without icing, but I usually use it, as it is what sets them apart. However, the icing is difficult to work with, as it sets up very quickly. I usually just drizzle it over the muffins using the icing spatula. If it has gotten too thick, I'll just spread it on. Not as attractive, but just as delicious. These muffins disappear FAST!"

MY REVIEW
sashachurch User ID: 8547456 233298
Reviewed Sep. 22, 2015

"Seriously the best muffins I've ever had! They were so moist and flavorful and delicious! I did NOT put the caramel icing on top as these are already plenty sweet. What I did do though was sprinkle a little bit of brown sugar on them before baking and it just kinda melted into the muffin with a little bit of a crispy topping! It was so good! I can't wait for my next batch and for my bananas to go brown lol"

MY REVIEW
DroBakes User ID: 7711587 229803
Reviewed Jul. 19, 2015

"These banana muffins are some of the best I've ever eaten!"

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