Banana Upside Down Muffins

I’ve been looking for something a little outside the box to try and this one fits in that category. It works as a sweet breakfast item or as a dessert topped with some whipped cream. I like pineapple upside down cake, but this isn’t as sweet so it’s a nice alternative.

Banana Upside Down Muffins

(Adapted from Amanda’s Cookin’)

 

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non-stick cooking spray

4 tbsp unsalted butter

1/2 cup dark muscovado or brown sugar, packed (I used dark brown sugar)

4 ripe bananas

 

Muffins:

1 cup unbleached all-purpose flour, preferably organic

2 tsp baking powder

1/2 tsp freshly grated nutmeg

pinch of salt

1/2 cup dark muscovado or brown sugar, packed

1/3 cup canola oil

2 large eggs, room temperature

3 tbsp whole milk

3 tbsp dark rum

1 tsp vanilla extract

 

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.

 

 

 

Notes from Amanda

Mani suggests using dark muscovado sugar for the richest carmelized layer. I used regular dark brown sugar and they were fabulous. I can only imagine how good they would have been with muscovado!