Our muffin recipe this week is traditional banana bread from Food Network. So, in the spirit of festivity, I decided to make a banana muffin inspired by the New Orleans classic Bananas Foster, originally created by Chef Paul for Brennan’s Restaurant. If you are not familiar with it, Brennan’s is the sort of restaurant where people celebrate Special Occasions (And, yes, the capitalization was deliberate! Those kinds of Occasions, like birthdays and anniversaries, graduations and even engagements.) and Bananas Foster is their most popular dessert. The wonderful caramelized, rum-infused banana sauce is supposed to be served over vanilla ice cream. I have added chopped pecans and folded it through the muffin batter, then saved a little for a topping.
I am still baking in the serviced apartment kitchen here in Dubai, but the good news is that all our appliances are being delivered and installed shortly, so by the time you read this, we will be in our new home. Then my helper can join us once more. Regular readers will know that means the Boxer dog, who stayed behind in Cairo having a puppy sleepover with his friend, Marley, until we were in the house and his paperwork could be completed. It's only been a few days but I miss his fuzzy face.
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| Beso and his buddy, Marley. |
Bananas Foster Muffins
IngredientsFor the Bananas Foster sauce:
3 tablespoons or 45g butter
1/2 cup or 100g dark brown sugar
1/2 teaspoon cinnamon
1 banana
3 tablespoons rum
3/4 cup chopped pecans
For the muffin:
1 ripe banana
1 large egg
1/3 cup or 70g unsalted butter, melted and cooled
1/4 cup or 60ml milk
3/4 cup or 170g granulated sugar
1 1/2 cups or 190g all-purpose flour
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Method
Preheat the oven to 350°F or 180°C. Thoroughly butter a 12-cup muffin tin. You can use muffin liners but some of the sticky caramel banana might end up staying stuck on them when they are removed. Which would be a doggone shame.
Cut your sauce banana in about 1/2 in or 1 cm slices.
Combine the butter, brown sugar, and cinnamon for the sauce in a flambé pan or skillet.
Place the pan on a low heat, and cook, stirring, until the brown sugar dissolves.
Add the bananas to the pan.
Turn the heat up a little, until the melted sugar is bubbling slowly.
When the banana sections soften, carefully add the rum. You are supposed to light the rum by tipping the pan, but I was working on an electric stove and a match did not do the trick. Give it a try but don’t worry if your rum won’t light.
Remove from the heat and add in the chopped pecans. Stir well.
Set aside and allow to cool slightly.
Meanwhile, mix the flour, sugar, baking powder, salt and cinnamon for the muffin in a large bowl.
In another smaller bowl, mash the remaining banana and whisk in the egg and milk and melted butter.
Pour your wet mixture into your dry ingredients and stir gently until just mixed. This should seem a bit dry.
Still in the pan, separate your caramel banana sauce into approximately, two-thirds and one-third. No need to measure exactly.
Gently fold the two-thirds amount into the batter. Divide between the prepared muffin cups.
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| See! It got a lot wetter with the addition of the sauce. It's all good. |
Top each with a share of the remaining caramel banana sauce.
Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
Cool for about five minutes in the muffin tin and them remove to a rack to finish cooling.
These are sticky and chewy and delicious. A right celebratory muffin.
Enjoy!
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| Go ahead! Take a bite! |
