Gluten-Free Bananas Foster Muffins

by Erin

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 ;-).

Want to join the Holiday Recipe club? Make contact HERE.

One year ago: Cashew Chicken


Makes 12 muffins



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


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


4 Tbsp unsalted butter

2 Tbsp water

1/4 cup light brown sugar

1/4 cup bourbon


  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.

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BigFatBaker February 24, 2012 - 11:57 am

I love that you went beyond just adding bananas and bourbon to a muffin! Bananas foster was on my mind for the hop too, it is perfect for Mardi Gras. I hope the committee loved the muffins (and your lab results!)

Carolyn February 23, 2012 - 5:18 am

Gluten free can be surprisingly delicious, can’t it? These look great!

spiffycookie February 23, 2012 - 7:27 am

It really can! I’ve been getting better at it over the years practicing for a friend and a committee member who have to eat gluten-free. Of course it also seems like the products available are getting better as well.

Choc Chip Uru February 22, 2012 - 2:07 pm

These muffins look moist and flavoursome – forget flour although I am luckily not gluten free :)
Delicious recipe!

Choc Chip Uru
Latest: 5 Min Wrap Pizza

veronica gantley February 22, 2012 - 6:26 am

What wonderful looking muffins. I will have to try them soon. Thanks for sharing with us.

Tracey February 21, 2012 - 8:10 pm

I’ve never had bananas foster, believe it or not, but I have a feeling I’d be a big fan of your muffins. I have no doubt they were a big hit with the committee!

spiffycookie February 22, 2012 - 9:47 am

They were! All gone :-)

Liz February 21, 2012 - 3:25 pm

I bet your committee members love when you walk in with arms full of baked goods! Your muffins look fabulous!

spiffycookie February 21, 2012 - 3:29 pm

I am hoping they graduate me sooner than later to save their waist-lines ;-)

Erin @ Dinners, Dishes, and Desserts February 21, 2012 - 2:46 pm

What a fun muffin! I am sure your work will love them; how could they not?!

Roz February 21, 2012 - 12:45 pm

I love the ingredients that you have in your Bananas Foster muffins. I selected a similar recipe for my entry, but I’d like to incorporate some of the ingredients that you highlight. This was such a fun theme!

Jennifer @ Peanut Butter and Peppers February 21, 2012 - 12:21 pm

This looks amazing!! I love the glaze over top, now I know what to do with my leftover bourbon! Awesome recipe!!

christina @ ovenadventures February 21, 2012 - 11:21 am

i really need to get some bourbon. these sound super yummy!

Pam @ The Meltaways February 21, 2012 - 10:04 am

These sound to die for! I have been wanting to give some GF recipes a go – thanks for such a delicious one!

spiffycookie February 21, 2012 - 2:26 pm

I love Bob’s Red Mill gluten free all-purpose flour (

Barbara @ Barbara Bakes February 21, 2012 - 8:25 am

Such a fun idea. Perfect for Mardi Gras.

Maureen February 21, 2012 - 7:19 am

Makes me feel like I’m walking on Bourbon Street. They look wonderful.

Vicki @WITK February 21, 2012 - 6:13 am

Good luck at your meeting today! Those were always so stressful! I’m sure they’ll appreciate the treats and be impresse with your work!

Kathryn February 21, 2012 - 4:04 am

These muffins look so great, I love the idea of incorporating a bourbon glaze in there!


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