These Jumbo Banana Muffins bake up tall, soft, and bakery-style, with plenty of banana flavor and a lightly sweet crumb. Finished with a simple caramel icing, they're just right for coffee time, sharing, or when you want banana muffins to feel a little special.
This recipe reminds me of the muffins you'd see cooling on the counter when bananas were too ripe to wast. If you enjoy old-fashioned banana recipes, like my Maple Walnut Banana Bread, this one fits right in and feels just as good for a quiet morning as it does for bringing along to share.
Jump to:
Why You'll Love Jumbo Banana Muffins
Big bakery-style: these bake tall and generous in a popover pan, giving you that oversized muffin look without extra work.
Old fashioned crumb: using solid shortening creates a soft, tender texture that feels familiar and comforting.
Caramel finish: the simple caramel icing adds just enough sweetness without turning these into cupcakes.
Key Ingredients for Banana Muffins with Caramel Icing
See the recipe card below for a full list of ingredients and instructions.
Ripe bananas: bring natural sweetness and plenty of banana flavor to every bite.
Solid shortening: creates a lighter; softer crumb than butter and gives these old fashioned banana muffins their texture.
Granulated sugar: adds sweetness without overpowering the banana.
Walnuts (optional): a classic addition that adds crunch and works well in banana walnut muffins.
Brown sugar and butter: form the base of the caramel icing for a warm, sweet finish.
Ingredient Substitutions
- Swap chopped pecans for walnuts if that's what you have on hand.
- Use whole milk in place of half and half for the caramel icing.
- Replace shortening with unsalted butter for a slightly denser crumb and richer flavor.
Variations on Jumbo Banana Muffins
Chocolate chip: stir in chocolate chips instead of nuts for a sweeter muffin.
Spiced banana: add cinnamon or nutmeg to the batter for a warm, spiced note.
Plain top: skip the caramel icing and enjoy these as classic jumbo banana muffins.
Tips for Banana Muffins That Bake Up Tall
- Fill the popover pan cups about two-thirds full so the muffins have room to rise.
- Use ripe bananas with plenty of brown spots for the best banana flavor.
- Let the muffins cool slightly before adding the caramel icing so it sets nicely on top.
How to Store
Store jumbo banana muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Warm thawed muffins in the microwave to soften the crumb and bring back the fresh-baked feel.
Serving Suggestions for Jumbo Banana Muffins
Serve these jumbo banana muffins with a hot cup of coffee or alongside a cozy breakfast spread. They pair nicely with a side of air fryer breakfast sausage or air fryer bacon when you want a relaxed morning table.
More Recipes You'll Love
If you enjoy baking with ripe bananas, you might want to try my Banana Macadamia Cake, Brown Butter Banana Bars, Banana Cherry Nut Muffins, and Blueberry Banana Bread.
Thank you for letting me share this favorite recipe with you. If this caramel-drizzled treat hits the hspot, leaving a ⭐⭐⭐⭐⭐ rating is a wonderful way to support the blog. Happy baking!
📖 Recipe
Jumbo Banana Muffins with Caramel Icing
Equipment
- Popover pan
- Saucepan (for caramel icing)
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Muffins:
- ¼ cup Crisco solid shortening
- ½ cup granulated sugar
- 1 large egg
- 3 medium bananas , mashed
- ½ cup chopped walnuts , optional
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Caramel Icing:
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 1 tablespoon half and half
- ½ cup confectioners' sugar
Instructions
- Preheat oven to 350℉. Spray a popover pan with cooking spray and set aside.
- In a large mixing bowl, cream shortening and sugar until fluffy. Mix in the eggs, mashed bananas, and vanilla until well combined.
- In a medium sized bowl, combine flour, baking soda, and salt. Stir into wet ingredients until just moistened.
- Stir in chopped walnuts. (if using)
- Using a large cookie scoop, scoop batter into prepared popover pan. that has been coated with cooking spray until ⅔ full. (this will be approximately 2 full cookie scoops)
- Bake at 350 for 28 minutes or until toothpick comes out clean when inserted. Cool on baking rack for 10 minutes, then remove from pan and finish cooling.
- Make the glaze by simmering butter and brown sugar in a saucepan, stir in half and half, and whisk in confectioners' sugar until smooth. Spoon over slightly cooled muffins.
Jen says
these delicious muffins need to be JUmBO! LOVE the combo of banana AND caramel drizzle - sounds divine!
Sheena @ Hot Eats and Cool Reads says
We are huge muffin lovers, and these ones look so delicious! Love banana!
From Valeries Kitchen says
I love the idea of using a popover pan. These look wonderful, Shelby!
Michele @ Flavor Mosaic says
Those look fantastic. I want to reach through the screen and grab one to have for breakfast this morning.
Rachael Monaco says
Those look amazing! I may have to make up a batch to share for Easter brunch!
Renee P says
Caramel and banana...perfect combo! I wish I had some ripe bananas, I'd be making these right now!
April Mims says
I think I need a jumbo muffin/popover pan now too! These look amazing!
Jenne says
These are now on my to do list. My oldest would love these!