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
Ingredients
- 1/4 cup shortening
- 1 cup sugar
- 1 large egg, room temperature
- 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 2% milk
- 1/2 cup confectioners' sugar
Directions
- 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° until a toothpick inserted in the center comes out clean, 23-28 minutes. 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 confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
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