Caramelized banana muffins


We finished the last muffin this morning, and it was still licking good. My hubby said they were “special morning treats”. I got the recipe from Nami, but made some changes to make them a bit healthier. By the way, have you checked out her website Just One Cook Book? She’s the most amazing and talented Japanese home cook. Even though I used grape seed oil in place of butter, and reduced the sugar, they really tasted buttery, and pleasantly sweet. Here is the recipe if you want to try:


  • 1½ cup all-purpose flour
  • 1½ tsp. baking powder
  • a pinch of salt
  • 2 medium overripe bananas, sliced
  • ⅓ cup granulated sugar for caramelizing bananas
  • 3 Tbsp. water
  • 1/2 C grape seed oil ( or canola oil)
  • 1/3 cup (140 g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120 g) milk, at room temperature
  • 1 tsp. vanilla extract
  • Nutella, or chocolate chip (optional)

Preheat oven at 350F. Place muffin tin with lining paper. Heat 1/3 C of sugar and 3TBS of water in a small pot, twirl around once in a while until the mixture turn amber color, add banana slices, turn off the heat, and mix. Leave to cool down. Shift flour, baking powder and salt together. Beat egg, oil, sugar, milk, vanilla together. Mix in flour mixture until combine. Fold in caramelized banana. Spoon batter into muffin tin ( make 12), add a tsp of nutella on top and swirl with a chopstick.

Bake for 30′. ( I turn to broil position at the last 1 or 2 minute to make the brown top)