Bananarama Part 2 (or 3)

After the last recipe, I still had more bananas, so here is a fun non-retro bonus recipe, perfect for your next spring fling!

These are awesome and so beautiful, I HAD to include them. Hope you enjoy!


Caramel Banana Muffins


  • 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


  1. In a large bowl, cream shortening and sugar until light and fluffy.
  2. Beat in egg.
  3. Beat in bananas and vanilla.
  4. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
  5. Fill paper-lined muffin cups three-fourths full.
  6. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 5 minutes before removing from pan to a wire rack to cool completely.



  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1/2 cup confectioners’ sugar


  1. In a small saucepan, melt butter over medium heat.
  2. Stir in brown sugar and milk; bring to a boil.
  3. Cool slightly.
  4. Beat in confectioners’ sugar until smooth.
  5. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

Yield: 12 muffins.

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