Ingredients
Equipment
Method
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the wells.
- Mash the bananas: Place the ripe bananas in a large mixing bowl and mash with a fork until mostly smooth, leaving a few small pieces for extra texture if desired.
- Mix the wet ingredients: Add the melted and slightly cooled butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Make the batter: Gradually add the dry ingredients to the banana mixture. Gently fold with a spatula just until the flour disappears. Do not overmix; a few small lumps are fine.
- Fill the muffin pan: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds to three-quarters full.
- Bake: Bake for 18–23 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool.
- Add the caramel: Once the muffins have cooled slightly, drizzle the caramel sauce generously over the tops. Add a small pinch of flaky sea salt or a banana slice if desired.
- Serve: Serve warm or at room temperature. For an extra-indulgent dessert, serve a warm muffin with vanilla ice cream and additional caramel sauce.
Notes
Use very ripe, naturally speckled bananas for the sweetest and most flavorful muffins.
Do not overmix the batter, as this can make the muffins dense or chewy.
Measure the flour carefully to avoid adding too much, which can result in dry muffins.
Allow the melted butter to cool slightly before mixing it with the eggs.
For the best caramel finish, let the caramel cool slightly so it is thick enough to cling to the muffin tops.
Add chopped toasted pecans or walnuts for a delicious crunchy variation.
Chocolate chips can also be folded into the batter for a chocolate-caramel banana muffin.
Store cooled muffins in an airtight container at room temperature for 2–3 days.
For longer storage, freeze the muffins without the caramel topping for up to 2–3 months and add fresh caramel after thawing.
Do not overmix the batter, as this can make the muffins dense or chewy.
Measure the flour carefully to avoid adding too much, which can result in dry muffins.
Allow the melted butter to cool slightly before mixing it with the eggs.
For the best caramel finish, let the caramel cool slightly so it is thick enough to cling to the muffin tops.
Add chopped toasted pecans or walnuts for a delicious crunchy variation.
Chocolate chips can also be folded into the batter for a chocolate-caramel banana muffin.
Store cooled muffins in an airtight container at room temperature for 2–3 days.
For longer storage, freeze the muffins without the caramel topping for up to 2–3 months and add fresh caramel after thawing.