Can we talk a little about kitchen magic? The kind of magic that occurs when you take basic ordinary ingredients like flour, sugar, eggs, and spices – but what happens once those ingredients are combined is anything but ordinary; it’s kitchen magic.
I firmly believe that banana bread and banana nut muffins are made of kitchen magic. I mean really, y’all, you take bananas that are so blackened and smooshy that even the least picky kid in the house won’t touch them with a 10 foot pole, you mix them in a bowl with some flour, sugar, spices, eggs, and other stuff – pop them into the oven and voila! Mouth-watering baked goods that have everyone within smelling distance of your kitchen drooling.
Every southern family has a banana bread recipe that’s been passed down through the years, and depending upon your family it’s either a closely guarded secret — or you’re like me and you will tell anyone and everyone (hello food blogger) because fabulous foods and recipes are meant to be shared.
I have created a Harry Potter year 7 Hermione level of kitchen magic with these rum soaked banana nut muffin bites, y’all.
I mashed my crazy ripe bananas up with some dark rum and the result y’all, well – it’s magical.
Dark Rum + Bananas = heaven.
The smell that wafts up from the bowl when the bananas are mashed up with the dark rum is so delicious that I think it would even make grumpy cat smile.
Really, y’all, who wouldn’t want bite size bits of rum soaked bananas baked into pecan studded, slightly sweet, perfectly moist muffins?
I buy the ripest bananas I can find and then ripen them some more and freeze them. Whenever I’m ready to make banana nut muffins or banana bread, I pull them out of the freezer and let them soften in the sink. The great thing about these thawed overly ripe bananas is that they just slide right out of their skins ready to work in your favorite recipe. Like this one!
Is your mouth watering yet? These are so incredibly easy to make, and with the combination of the dark rum, the roasted pecans with the dark brown sugar and white sugars — y’all, I just can’t even explain how scrumptious these are. I had a hard time keeping Monkey away from these long enough for me to photograph them. There were neighbors knocking on the door, and one neighbor even hid them from her kids so she didn’t have to share!!
If you’ve got a welcome basket for a new neighbor, want to get in good with your kid’s teachers, or just want to show your family a little homemade love…. these are the muffins to make!
If you make this or any of my recipes; I’d love for you to share it on social media using the #asouthernfairytalerecipes hashtag!
I’m thrilled to be partnering with Fisher Nuts for the 2nd year in a row as a compensated recipe creator and ambassador.
- 2 Cups All Purpose Flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg, or 1/2 of freshly grated nutmeg
- 1/2 Cup dark brown sugar
- 1/2 Cup granulated white sugar
- 3/4 Cup vegetable oil
- 4 very ripe bananas, about 2 Cups
- 1 Tablespoon dark rum
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 Cup toasted pecans, chopped
- Pre-heat oven to 350°F
- Place 1 Cup whole pecans on a parchment lined baking sheet and toast about 5 minutes, or until lightly aromatic. Remove from oven and set aside to cool.
- prepare mini muffin tins with baking spray and set to the side
- In a large bowl combine flour, baking soda, cloves, cinnamon, and nutmeg; whisk together and set aside.
- In a large mixing bowl add oil, brown sugar, and white sugar and beat until combined.
- Add banana/rum mixture, vanilla, and eggs and beat until combined.
- Slowly add the flour mixture, scraping the sides and beating between each addition.
- Roughly chop the toasted pecans and gently fold into the batter.
- I use a cookie scoop to fill my mini muffin tin cups just to the rim,
- Bake the muffins 8 - 11 minutes (do not overbake) The muffins will be ready when the tops spring back when lightly pressed, or a strand of uncooked pasta comes out with crumbs, but no batter.
- Let cool for a couple of minutes in the tins and then remove to wire racks to finish cooling.