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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



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.


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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.


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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.


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To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl.


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In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla.


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Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended.


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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).


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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.


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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!

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