A soft, nutmeg spiced base with sticky caramelized banana topping make the best ever banana upside down muffins!
Why this recipe works
Let me introduce you to sweet banana upside down muffins. A fluffy muffin base perfectly spiced with grated nutmeg followed by caramelized dark brown sugar “topping” and a banana slices. If that doesn’t paint the picture for you, I’m not sure what will.Â
I love upside down desserts, the way the sugar caramelizes and just melts in your mouth. We all know about classic pineapple upside down cake, but have you ever thought of making a version with bananas? I’m always looking for ways beyond banana bread to use ripened bananas. Lo and behold, the perfect recipe for just that. I’ve been making these banana upside down muffins since 2009 and they’ve always proven to be a winner for both breakfast and dessert!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MUFFINS – The muffin base is lightly flavored with grated nutmeg. Feel free to warm it up even further with a dash of cinnamon or toss in some chopped nuts. You can even swap the muffin base out with banana muffins for more banana flavoring. The dark rum called for in the ingredients adds a lovely touch of nutty vanilla flavor, I highly recommend trying it. You can always substitute with about 1/2 tablespoon or so of rum extract instead.
TOPPING – The topping is a simple mixture of butter and dark brown sugar. I initially found this recipe in Mani Niall’s cookbook called Sweet! in which he uses dark muscovado sugar in place of the dark brown sugar. Muscovado sugar leans heavier on the molasses flavor, you can use either or here!
How to Make Banana Upside Down Muffins
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Position a rack in the center of the oven and preheat to 375 F. Lightly spray a 12-cup muffin pan with cooking spray.
- To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the oven and cool for a few minutes.
- Peel the bananas and cut them on a diagonal into 48 thin slices.
- In each muffin cup, place two banana slices on the bottom and two banana slices along the sides.
- To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl.
- In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla.
- Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat.
- Divide the mixture evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).
- Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes.
- Immediately invert the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.
Frequently Asked Questions & Expert Tips
These muffins are best the day they are made. However, you can store them in an air-tight container kept in the refrigerator for an additional two to three days.Â
Serving Suggestions
Serve your banana upside down muffins alongside coffee or tea in the morning. Or, serve them for dessert with fresh whipped cream and a sprinkle of cinnamon or chopped nuts.
You might also want to try them drizzled with caramel sauce or warmed with a scoop of vanilla ice cream. Enjoy!
More Related Recipes
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Banana Upside Down Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- non-stick cooking spray
- 4 Tablespoons unsalted butter
- ½ cup dark brown sugar packed
- 4 ripe bananas
Muffins
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon freshly grated nutmeg
- 1 pinch of salt
- ½ cup dark brown sugar packed
- â…“ cup canola oil
- 2 large eggs at room temperature
- 3 Tablespoons whole milk
- 3 Tablespoons dark rum
- 1 teaspoon vanilla extract
Things You’ll Need
- Muffin pan 12 cup
Before You Begin
- The dark rum called for in the ingredients adds a lovely touch of nutty vanilla flavor, I highly recommend trying it. You can always substitute with about 1/2 tablespoon of rum extract instead.
Instructions
- Position a rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray.
- To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the oven and cool for a few minutes.
- Peel the bananas and cut them on a diagonal into 48 thin slices.
- In each muffin cup, place two banana slices on the bottom and two banana slices along the sides.
- To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl.
- In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla.
- Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat.
- Divide the mixture evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).
- Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes.
- Immediately invert the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.
Expert Tips & FAQs
- These muffins are best the day they are made. However, you can store them in an air-tight container kept in the refrigerator for an additional two to three days.Â
Nutrition
This recipe originally appeared here on July 12, 2009 and has since been updated with new photos and expert tips. Original recipe credit – Sweet! by Mani Niall.
Amanda Davis
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Kali says
Can’t wait to try these, I love bananas. One problem, 2 tsp. of butter in each muffin cup would be 24 tsp. That’s 8 tablespoons of butter not 4.
Lisa Milner says
I made the vegan version and used Welch’s sparkling cider instead of the rum, everyone, loved it
Stephanie says
I made these today along with your cheeseburger pasta and they were very good. I didn’t have enough bananas so I made a couple with pineapple and cherries. Very delicious. The rum adds that extra flavor that really makes these delicious. Thanks for sharing your recipe.
Amanda Formaro says
Thanks so much Stephanie, I’m so happy you enjoyed them both! And I agree, the rum does it!
Georgina Sikora says
Yum I just made these :) I love bananas and I will be making these again!! Thanks for the recipe!!
Schel says
this was really good! I usually dislike bananas and was looking for ways to use up our bananas in a way I’d actually want to eat them-then I found this recipe. So made it straight away…….YUMMM! Really good with the syrup. Only thing is that it looks like next day it might be dry, fast? Will test it out tomorrow with some yoghurt. :)
Thanks!
Amanda Formaro says
So glad you liked it! How were they the next day?
Cindy says
My stomach is already grumbling….I don’t have rum….what can I use in place of the rum?
Amanda Formaro says
Hi Cindy :) 1 1/2 (one and a half) teaspoons of rum extract is a good substitution for the 3 tablespoons of dark rum. Brandy is also a good substitution in equal amounts to the rum. If you don’t have either and are not concerned about the flavor enhancement that the rum can offer, you can use 1 1/2 teaspoons of vanilla or even 3 tablespoons of water or apple juice. :) Enjoy!
MJ says
Is the rum a necessity?
I want to try these and have everything but the rum!
Amanda says
No, you can remove the rum and use a teaspoon of rum extract instead. If you don’t have that either I believe it would be safe to leave it out altogether.
Patricia says
Just tried making this today. It’s ohhh-so-yummmy! You can never go wrong with bananas. Thanks for sharing. :)
Amanda says
So glad you enjoyed them Patricia!
Amanda says
Thanks everyone, so glad you are enjoying them!
Veronica says
i cant stop eating them my friend made them got me addicted to them and now i cant stop maken them so i could eat them. thanks for the recipe there really awesome
★ SAM ★ says
I blogged these =] I sourced you
http://svereb.blogspot.com/2011/04/banana-upside-down-mmuffins.html
Bill says
These definitely look delicious would like to try think I will try to make them as sugar free as possible
sophistimom says
What a great recipe. I love natural sweeteners, too, but a lot of the time, I'm too chicken to experiment with them. Thanks for posting this, it looks delicious.
Amanda says
Megan – definitely good for breakfast!
Nohemi beh says
I have made many different recipes and this is been by far THE BEST EVER
I have a photo
How can I post it???
Amanda says
Oh yes, that would be great! Go to my Facebook page and add it! https://www.facebook.com/AmandasCookin
Megan says
Looks like a perfect little breakfast goodie to me! Love that caramel goodness.
Amanda says
wholesomewomanhood – so glad you enjoyed them!! :)
Canuck and Heather – thanks guys, they were really good :)
Heather Davis says
Wow these look amazing! I am definitely making them.
Cookin' Canuck says
What a fantastic idea! These look sticky and sweet – everything an upside down cake (or muffin) should be.
wholesomewomanhood says
I made these for our breakfast this morning. So delicious!!
Jelli Bean says
Amanda, I just found your blog this week and can I tell you how in love I am? I love the recipes, the crafts..Give me more! I can't wait to continue exploring.