Ingredients

The following ingredients have 12 Servings
  • 1/2 cup chopped pecans
  • 1/2 cup butter plus 1-1/2 tablespoons (softened and divided)
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons rum
  • 2 ripe bananas
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup buttermilk (or sour milk)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon

Instruction

  • Preheat oven to 350° F. Spray each cupcake tin with baking spray.
  • In each cupcake tin, add a pat of butter to the bottom of each muffin tin. Bake in the preheated oven for a couple of minutes and remove when the butter is melted.
  • Add a 2 teaspoons of brown sugar to the bottom of each cupcake tin. If you like, add in a 1/2 teaspoon of rum. (optional)
  • Sprinkle with two teaspoons of chopped pecans.
  • Cut bananas diagonally into 1/8-inch-thick slices; place 3 to 4 slices over brown sugar mixture in each cupcake tin.
  • In a large bowl, beat together granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk, buttermilk, and vanilla; beat just until blended.
  • In a separate bowl, stir together the flour, baking powder and cinnamon.
  • Add the flour mixture into the bowl with the egg mixture and mix until blended.
  • Spoon the batter into each cupcake tin until each is about 2/3rd full.
  • Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
  • As soon as these come out of the oven, invert the cupcake pan onto a lined cookie sheet, and leave the cupcake tin on top of the cupcakes for a minute or two. Lift the cupcake tin. If they stick, tap on the bottom of the tins, or run a butter knife around the edges to loosen.
  • Serve individually or with ice cream.