Once again, I had some overly ripe bananas. I bought them with every intention of having a healthy snack to bring to work and approximately 15 minutes* after setting them on the counter they were brown and mushy. Not wanting to revisit one of the recipes I’ve used in the past, I figured I’d throw a little caramel into the mix and see how it turned out. I mean, caramel, nuts, bananas…you really can’t go too wrong with that combination.
These little glutenous numbers are definitely a solid addition to the rotten banana recipe arsenal. But be forewarned—they can be on the messy side. In one of the batches I made, much of the caramel settled on the bottom and created a sticky (if incredibly tasty) little situation.
*Or one week. Time is a flat circle.
INGREDIENTS (slightly modified from Mom On Time Out)
- 2 – 3 “ripe” bananas
- 1 and 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 stick butter softened
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 16 caramel squares, cut into sixths
- 1/2 cup chopped walnuts (or pecans…up to you!)
- Preheat the oven to 350 degrees.
- Line a 3 x 4 muffin tin with cupcake liners. I’d recommend using liners because melted caramel can make cleanup a pain.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a separate small bowl, coat the caramel pieces in a bit of the flour mixture. Set aside.
- Put the bananas in the bowl of your Kitchenaid and let that thing go to town.
- Add the butter, brown sugar, egg and vanilla. Mix until well combined.
- Slowly add the flour mixture and mix until just combined.
- Fold in caramel pieces and nuts.
- Divide batter evenly between the twelve cups.
- Bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Remove from oven and let sit for 5 – 10 minutes minutes before moving to a wire rack to completely cool.
- MAKE SURE THEY’RE COMPLETELY COOL BEFORE EATING…otherwise you’re going to burn the ever lovin’ hell out of your mouth. Don’t ask me how I know this.