Banana Praline Muffins
From hopscotch 14 years ago
- 15 minutes to make
- Serves 12
What a surprise ,break one open and find a nutty surprise filling in the center! They freeze well too-so if you have more than a FEW bananas to use-make a double batch to stash some away for a treat for those "I'm too busy to bake" days. Read more Oh-one quick tip about bananas that's really worked well for me to slow down the ripening process...when you get them home from the store, separate them from the bunch and lay them on the counter individually.....I've found that the bananas ripen a lot slower and last a lot longer-and even if the peel is REAL black, the banana inside is perfect for baking! --Bunny's Warm Oven See less
Ingredients
- Presented by the Seven Hearths Bed and Breakfast shopping list
- 3 ripe bananas, mashed shopping list
- 1 egg shopping list
- 1/2 c. sugar shopping list
- 1/4 c. oil shopping list
- 1 1/4 c. all-purpose flour shopping list
- 2 tsp. baking powder shopping list
- 1/4 tsp. salt shopping list
- PRALINE: shopping list
- 3 Tbsp. brown sugar shopping list
- 1 Tbsp. sour cream shopping list
- 1/2 c. chopped pecans shopping list
How to make it
- Preheat oven to 400 degrees.
- Mix brown sugar and sour cream;
- add pecans, mix well and set aside.
- Mash bananas, add egg, sugar and oil; beat well.
- Add flour, baking powder, and salt; mix until just moistened.
- Grease muffin tins; put equal amount of batter in each. Top each with equal amount of praline mix in center of muffin.
- Bake @ 400 degrees for 15 minutes or until golden brown. Makes 12 regular size muffins or 6 large muffins.
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