Bananas Foster Muffin Recipe

The first time I experienced Bananas Foster was while I was a State FFA Officer. I had always heard of it but had never had it before. Bananas Foster really is not a very popular dessert for most 18 year olds, go figure. During our State Officer year we had to live on the Oregon State Fairgrounds for almost three weeks in August, in an old, concrete dorm room building with creaky metal bunk beds that I am pretty sure came from the Salem Insane Asylum. Hello, One Flew Over the Cuckcoo's Nest. By the end of the three weeks I was feeling a bit cuckoo myself.

Thankfully we did not have to eat fair food or take out while we were there and had access to a kitchen. One night one of the chaperons made us bananas foster for dessert. It seemed like such a treat to have after a long day. Ever since that encounter I have been hooked on this dessert. 

If you have never had it before, it is bananas sauteed in butter and brown sugar, creating a rich caramelly sauce and then to top it off, rum is added and then lit on fire to burn off the alcohol. The sauce and bananas is then poured over vanilla ice cream, so good!

I decided to try my hand at turning this dessert into a banana muffin and was super happy with the way they came out! These muffins have a slightly crunchy outside, from the caramel sauce and a cooked banana flavor, instead of the harsh raw banana flavor you can sometimes get with other banana breads. They are my favorite right out of the oven, like most muffins and the best part is, you do not have to wait until you have brown bananas to make them!

Bananas Foster Muffins

Makes 1 Dozen

3 bananas
1/2 c. butter (1 stick)
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
2 tbsp. rum
1/3 c. milk
1/2 tsp. salt
1 tsp. baking soda
1 2/3 c. flour
1/3 c. instant oats

Preheat oven to 350 degrees. Warm saute pan over medium high heat. Peel and dice bananas and melt butter in saute pan. Add bananas to pan and saute for one minute. Add in brown and white sugars and cook until a caramel sauce begins to form, approximately 5 minutes, stirring constantly. Remove from heat and let cool.

Add mixture into a bowl once cooled and then mash all together. Add rum, eggs and milk. Mix thoroughly. Gently add in sifted dry ingredients, making sure to not over mix. Line muffin tins with liners and fill three quarters full with mix. Place in oven and bake for 25 minutes or until golden brown. 

No need for super ripe yucky bananas in this recipe1

Chop, chop, chop!

Does anyone else love the smell of melting butter as much as me??

Saute the bananas in the melted butter. 

Add in brown and white sugars. 

You don't want to let the sugars get quite to the caramel stage, just before it. 

Let cool and then mash it all together. 

Add the wet ingredients and make yourself a cocktail.
If you do not drink or do not own rum, you can use rum extract. 

Next the dry ingredients...

Trust me on the oats. 

I sprayed the top of my pan too just in case there was any muffin overage. 


Enjoy with coffee or a mimosa!! Or both!

The Best Waffle You Will Ever Eat

A week or so ago I mentioned on, "Things I'm Loving Thursday," liege waffles. I also mentioned sharing a recipe for them. After mixing, combining and changing a couple different recipes I have found on the internets I finally came up with the perfect flavor combination. The outside is crispy, the inside chewy, with yeasty and sugary flavors, sprinkled with pockets of caramelized sugar. It is not suggested that you put butter and syrup on these like you do buttermilk waffles, they are delicious just on their own. When I made them last, we had them as dessert instead and topped with vanilla ice cream. Whenever you choose to eat them, I have no doubt you will love them! Let me know what you think!!

Liege/Street Waffles

1 pkg. yeast (2 1/4 tsp.)
1/3 c. warm milk
2 tsp. brown sugar
1/4 tsp. salt
2 c. flour
3 eggs
1 c. melted butter
1 c. pearl sugar (or smashed sugar cubes if you cannot find it)

Place brown sugar and 1 package of yeast into warm milk. Let sit for 5 minutes to activate. In a mixing bowl sift together flour and salt. Once yeast has activated stir into flour mixture on medium speed. Next mix in eggs, on at a time, on medium speed alternating with melted butter. Add vanilla. 

Cover and let dough double. You can also cover and place in the refrigerator overnight and then cook in the morning, do not add sugar. 

While your dough is proofing, if you were not able to find pearl sugar you can make your own by placing sugar cubes in a ziplock bag and smashing them with a rolling pin. You want small chunks of sugar. I like to think of making them into chunks the size of diamonds or crystals but that's just me. Once dough is doubled, gently stir in the sugar. 

Heat your waffle iron on high heat, then take around two tablespoons (an ice cream scoop works perfect) and put into the center of the sprayed iron. Let cook for five minutes or until the outside is crispy and browned. 

BE VERY CAREFUL when you take them off the iron and DO NOT eat them immediately. They are SUPER HOT and will burn your precious hands and mouth. Let cool and then enjoy! 
If you have never used yeast, don't let it scare you!
This is how it looks once it gets activated.
Mix together the flour and salt. 
Add the yeast mixture to the flour mixture so they are one happy family.
Alternated between golden deliciousness and eggs. 

3 eggs to be exact. 

I like to use vanilla bean paste sometimes instead to add
pretty speckles of vanilla bean. 

The mixture should be the consistency of runny bread dough. 
A warm window is always a good spot to let dough rise. 
If you cannot find pearl sugar,
sugar cubes will do. 
Sugared diamonds. 

Gently fold the crystals in. 
An ice cream scoop works perfect for scooping the dough. 

Drop in the center of the waffle iron.
A Belgium Waffle Iron works best.
This is Coco's Humane Society/Begging Face.
She LOVES waffles. 

You can eat them plain or...

Topped with your favorite flavor combination!

Easter Brunch Inspiration and Free Printable

Happy Palm Sunday! Easter is just a week away and I am sure you are all busy making/finalizing Easter Sunday plans. Growing up we usually had Easter brunch after going to mass instead of a "dinner." Sometimes we would go out to a special restaurant or sometimes it would be at home. I remember one Easter when we got home from church and I was so excited to finish looking in my Easter basket. Once we got inside the house, I ran over to my Easter basket (which I had laid in the sun), only to discover that my entire chocolate Easter bunny had melted and all that remained were two, tiny, hard candy eyes. My mom tried to get me another one from the store but it just wasn't the same. Life is traumatic when you are six. 

That story was the inspiration behind my Easter Brunch this year. Instead of doing place cards  I used tiny chocolate Easter bunnies and wrote each person's initials on them with food gel. Make sure to keep them in the fridge if they are going to sit out more than a couple hours, so you and your guests do not experience the same trauma I did. Since white is the color of Easter I used off-white dinnerware and white, tatted doilies as place mats. Tulips scream Spring and Easter so I placed several stems of them in small, mismatched, glass vases. Easy, quick and simple. Scroll to the bottom for your free Easter Menu printable!

Click here to download your FREE Easter Menu Printable. It is in black and white and the menu categories are left blank. Feel free to color in the menu using the medium of your choice once it is printed or leave as is. Please only use for your personal use and remember to tag #katiemichelledesigns so I can see your Easter meal! Have a Happy Easter!