Happy Mardi Gras! The holiday recipe club has gotten together again today to celebrate by posting recipes that contain bananas, bourbon or andouille sausage. I contemplated doing something savory for the blog hop, but was sucked into the idea of something bananas foster with bourbon. Since today I also happen to be meeting with my committee (of which one member is gluten intolerant) I figured I would make them some gluten-free muffins to go along with their coffee (gotta make sure they arn’t grumpy).

While searching for a bananas foster bread/muffin recipe, I was disappointed by the fact that none actually utilized bananas foster itself, but instead incorporated the banana and alcohol separately. That’s banana rum/bourbon bread, not bananas foster bread in my mind. So I decided to take matters into my own hands and here are my results!

These muffins turned out to be very moist, flavorful, and tastes almost exactly what I would expect a bananas fosters muffin to be. And I would’ve never guess that they were made with gluten-free flour! I only wish that it had a stronger banana flavor, so I may add some of the banana liqueur into the glaze next time. But over all, extremely pleased with my results. I hope my committee agrees, and are also pleased with my lab results .

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One year ago: Cashew Chicken

GLUTEN-FREE BANANAS FOSTER MUFFINS

Makes 12 muffins

Ingredients:

STREUSEL TOPPING

1-1/2 cups chopped pecans

1/3 cup gluten free all-purpose flour

1/4 cup dark brown sugar

1/2 tsp ground cinnamon

4 Tbsp unsalted butter

MUFFINS

3 medium bananas, sliced

3 Tbsp unsalted butter

1 cup dark brown sugar, divided

1 Tbsp banana liqueur

1/2 tsp grated nutmeg

1/4 cup bourbon

2 cups gluten free all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/8 tsp allspice

1/2 cup Chobani plain 2% Greek yogurt (or regular)

2 eggs

1 tsp vanilla extract

3 Tbsp milk

BOURBON GLAZE

4 Tbsp unsalted butter

2 Tbsp water

1/4 cup light brown sugar

1/4 cup bourbon

Directions:

1. Preheat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. Combine ingredients for streusel topping in a medium bowl and combine with a fork or pastry cutter to create a crumbly topping with the butter evenly distributed; set aside.
3. Put the bananas in a 10-inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Allow to cool slightly then mash with a fork in the skillet.
4. Whisk the flour, baking soda, baking powder, and seasoning in a small bowl to combine. Set aside.
5. On medium speed, beat 1/2 cup dark brown sugar and yogurt to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed banana mixture and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
6. Divide batter equally among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 22 to 24 minutes, rotating halfway through baking time.
7. While the muffins are baking, make the bourbon glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the bourbon. Set aside and cover to keep warm.
8. Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the bourbon glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin, about 1 teaspoon for each muffin.

Source: Muffins adapted from Sweet Pea’s Kitchen with Bananas Foster from Alton Brown on Food Network.