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Bananas seem to turn brown faster than you can buy them! Even though a few brown spots are a sign that they are at their sweetest, children somehow don’t want to touch them then.
Yield: 12 Muffins
2 very ripe bananas
1 teaspoon fresh lemon juice
1 and 3/4 cups flour
1/2 cup sugar
1/2 cup dark brown sugar, lightly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup canola oil
1/2 cup vanilla yogurt (low-fat)
2 eggs, lightly beaten
2 to 3 tablespoons caramel sauce for the centers (e.g., Dulce de Leche)
3 tablespoons melted butter
1 cup chopped pecans
1/2 cup brown sugar, lightly packed
Preheat oven to 375 degrees Fahrenheit. Line 12 compartments of a muffin pan with paper liners.
Combine pecan topping ingredients in a bowl and mix well. Set aside.
Place bananas in the bottom of a large bowl and mash with a fork. Stir in lemon juice. Add flour on top, then add remaining ingredients for batter. Mix gently with a rubber spatula until ingredients are just combined. Do not overmix.
Fill each muffin compartment halfway, then place about 1/2 teaspoon (or a bit more) of caramel sauce onto the centre of the batter. Use a knife to swirl just slightly. Top with remaining batter, filling each compartment almost to the top. Sprinkle with pecan topping.
Bake for 25 to 30 minutes, until golden.
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