BANANA UPSIDE DOWN MUFFINS
Provided by Amanda Formaro
Time 33m
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray.
- To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides.
- To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Divide evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).
- Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.
BANANA MUFFINS II
These delicious banana muffins are easy for kids to make.
Provided by ABI_GODFREY
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BANANA UPSIDE-DOWN CAKE
For a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. , Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. , In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the yogurt, eggs, lemon zest and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 390mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, oil, granulated sugar, ground cinnamon, all-purpose flour, butter, brown sugar, bananas, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
- Add the flour and mix until the batter has no large pockets of flour. Set aside.
- In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
- Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
- Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
- Lay the banana slices evenly on top of the caramel.
- Spread the banana bread batter on top.
- Bake 40-50 minutes.
- Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
- Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
- Slice, then serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 108 grams, Fat 36 grams, Fiber 5 grams, Protein 10 grams, Sugar 54 grams
PINEAPPLE UPSIDE-DOWN MUFFINS
These muffins have just about everything! Very healthy and YUMMY!
Provided by Andrea
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
- In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
- Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g
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- Preheat oven to 375 degrees F. Grease a 12-cup standard muffin pan liberally with cooking spray.
- To make the topping, add 1/2 tablespoon butter and 2 teaspoons brown sugar to each prepared muffin cup. Bake until melted and bubbly, about 10 minutes. Remove from oven and let cool slightly. Peel the bananas and slice into thin rounds. Place about 2 slices on the bottom of each muffin cup and about 2 to 3 slices along the sides of each.
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