I’m doing a new twist on a classic the New Orleans dessert Bananas Foster. Bananas, rum, caramel all in a muffin. I added some dehydrated bananas for some texture and pecans well because I wanted to. I left out nuts because of the audience I was cooking for. I hope you like it.

1 day ahead
2 ounces vodka
1/2 banana smashed added to a jar and refrigerated for 1 day or more.
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 mashed bananas
3/4 cup brown sugar
1/3 cup melted butter
1 egg
2 teaspoons vodka banana mix
1 teaspoon cinnamon
1 cup dried banana chips
1 cup caramel sauce
1/2 stick softened butter
1/2 bar cream cheese
2 cups powdered sugar
1 pinch salt
1/2 teaspoon banana vodka mix

1/2 cup caramel sauce

In bowl 1 mix flour, salt, baking soda and baking powder.

In bowl 2 add mashed bananas, butter, brown sugar, cinnamon, egg and 2 teaspoons banana vodka mixture.

Heat oven to 350.

Mix bowl 1 into bowl until incorporated.

Spray mini muffin pan with cooking spray.

Fill the holes 3/4 full.

Bake for 13-17 minutes until a toothpick comes out clean.

Using a straw poke three holes in the same area making a well for the caramel sauce.

Fill out holes with caramel sauce.

In a bowl add cream cheese and butter to combine until smooth.

Add salt and vanilla. Mix.

Add powdered sugar until you have the frosting in smooth and creamy.

Top muffins with frosting.

Top with banana chip.

Serve.