Bananas Foster Muffins

Bananas Foster muffins topped with a crunchy pecan streusel and drizzled with an amazing rum sauce. These scrumptious muffins are an adaption of the famous New Orleans dessert, Bananas Foster. The amazing combination of butter, brown sugar, rum, and bananas first came together more than 6o years ago at Brennan’s Restaurant in New Orleans. Chef Paul Blangé created a delicious dessert for one of his favorite customers, Richard Foster. The dessert was such a hit that bananas foster is still served at a number of fine restaurants in New Orleans as well as in many restaurants around the world. These rum soaked muffins are the perfect portable version of the incredible dessert. Bake up a few of these babies for your family and watch them disappear right before your eyes!

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Bananas Foster Muffins

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For the Streusel Topping:

  • 1/3 cup all-purpose flour
  • ¼ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1½ cups chopped pecans

For the Bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 3 medium ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

For the Rum Glaze:

  • ¼ cup (4 tablespoons) butter
  • 2 tablespoons water
  • ¼ cup light brown sugar
  • ¼ cup rum

Directions:

  1. Preheat oven to 350F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. For the topping: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, brown sugar, and cinnamon. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Transfer mixture to a medium bowl and mix in pecans; set aside.
  3. In a medium bowl, whisk together flour, baking soda, and baking powder; Set aside.
  4. 4. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and vegetable oil on medium speed to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
  5. Divide batter equally among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 22 to 24 minutes, rotating halfway through baking time.
  6. While the muffins are baking, make the rum glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
  7. Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the rum glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin, about 1 teaspoon for each muffin.

Source: adapted from Brown Eyed Baker

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21 Responses to Bananas Foster Muffins

  1. you’re killing me with all these amazing desserts I cant decide which to try first!

  2. oh my goodness… look at that topping!!!!!! its like a decadent streusel. seriously, your baking is out of this world!!

  3. oooh… these look so good. I love any type of muffin with banana or pecans. I’m definitely bookmarking this. Looks so good for a rainy day… like today. :-)

  4. That topping looks incredible!!

  5. Cara says:

    Those look amazing! The topping looks like it would be super yummy all on it’s own! I will have to try these soon!

  6. Bananas Foster Muffins? YES YES YES!!! I have not seen a recipe out there quite like this one. Kudos to you… :)

  7. muppy says:

    these look truly delicious, love the idea of banana, rum and pecans.

  8. You had me at “rum soaked muffin.” Every time, girl, every time! These look awesome!

  9. Oh my!! These muffins are simply amazing! Gorgeous photos to go along with it. The rum glaze just takes them over the top! Love these!!

  10. That looks absolutely DIVINE!!!! :D

    xoxo
    Kathleen

  11. Kerry says:

    These look over-the-top amazing. If I had bananas, I would make them for dinner. Look at that streusel! I could eat it with a spoon.

    • Katie says:

      I made these, and used walnuts instead of pecans, and added crushed banana chips and coconut flakes to the streusel topping and I totally had to take a bite with the spoon. DELICIOUS!

  12. These look amazing! I’m so happy I found your blog! Will be following

  13. Sara says:

    What a great idea! The crunchy topping looks wonderful.

  14. These look so amazing! I love how crunchy and nutty the topping is, something you really want to take a bite of:)

  15. Callie S. says:

    These looked so yummy I just had to make these last night. So good and even better today after the muffins soaked up all that delicious glaze. I’m still recovering from outpatient surgery and I don’t have a lot of energy but these were too awesome to wait for. :)

  16. Pingback: Black Bottom Praline Brownie Bars | Sweet Pea's Kitchen

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  18. Krystal says:

    I love this recipe! Thanks!

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