Reviewed: May 8, 2012

OMG!!! What a great muffin. or cupcake. Whatever is was it was amazing. I have done it twice, first time I didn't have any cognac so I used all spiced rum and the 2nd time I found my cognac and did the recipe as stated. I had some cinnamon sugar to use up so I sprinkled the tops with some of that. After they were cooled I made a butter-cream cheese icing with a couple of tbsp of icing sugar and a tsp of lemon juice. A quick swirl of icing made these fabulous! This is my new go to recipe to use up those bananas.

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Reviewer:

julie17

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 11, 2010

These muffins were ridiculously sweet. I even left off the streusel topping and it was still too sweet. But the banana rum flavor was delicious. I would make these again but I need to play with the amount of sugar. These would be great with some walnuts.

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Reviewer:

MIKAN

Reviewed: Nov. 23, 2009

I also cut the sugars about in half.. I used brandy and malibu rum as the alcohol ingredients, and subbed some yogurt for the butter because i was nearly out of butter, and to make them a little healthier. YUM YUM! I made mine as mini muffins:) I am not even a banana bread lover, but these smelled amazing as they bake, the rum, banana and coconut essence in the malibu rum made them smell deliciously tropical!

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Reviewer:

TRUEBOO

Home Town: Santa Clarita, California, USA

Reviewed: Nov. 10, 2009

I have to say, these really are one of the prettiest muffins I've ever made. I followed the recipe as close as I could having cut it in half. I did add 1/2 c. chopped roasted walnuts, 1/4 tsp. nutmeg and I skipped the topping and just sprinkled the tops with cinnamon/sugar. I think these are a little too sweet but the flavor is the best I've had in a banana muffin. This was right on with cooking time and amount of muffins made. I think this recipe would be perfect with the sugar cut in half and my small adjustments. NOTE: This muffin recipe didn't overflow in my muffin tins like I've had happen with other recipes. I filled each muffin tin with an overflowing 1/4 c. of batter. EDITED: I have made this muffin recipe three times since first reviewing it. It has become our favorite banana muffin to date. I did cut back the white sugar to just under 1/4 c. and added one more banana, chopped TO HALF A RECIPE'S WORTH. The toasted walnuts I added really make this stellar.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 6, 2009

Absolutely delicious! These were a big hit with everyone! I upped the 1/3c. brown sugar to 2/3c. Also used 1/4c. brown and 1/4c. white instead of the 1/2c. brown sugar.

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Sep. 13, 2009

awesome, well worth the work, will do it again.

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Reviewer:

bamples

Reviewed: Aug. 10, 2009

Great flavor, but tooth-achingly sweet even after cutting back the sugars a bit. Bananas are one of the most sugary fruits, not to mention the rum's sweetness. What I used this time: 1/2 brown, 1/4 honey, 1/2 white, 1/2 brown. What I'll use next time: 1/2 brown, 1/4 honey, 1/4 white, 1/4 brown.

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Reviewer:

bluestocking

Cooking Level: Expert

Reviewed: Jul. 15, 2009

This a great recipe, I normally tweak it as follows, when making 24 servings.. add 2 cups of soaked raisins or blueberries add 2 cups chopped nuts take 1/2 cup of alcohol and fill with prunes and soak (from the recipe part of recipe), blend in food processor replace all sugar with 3/4 of splenda brown

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Reviewer:

XORSHIP

Reviewed: Jul. 14, 2009

My fiance and I made these muffins over the weekend and they turned out absolutely perfect! We literally couldn't stop eating them. I walked some to my neighbors next door when they were still warm out of the oven and they said they were so good, they wanted the recipe. Even a few days later, they are still as fresh as the day we made them. I highly recommend this!!

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Reviewer:

AKI101

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 29, 2008

Yummy! They are lighter than banana bread, and the liquor gives them a different taste. From now on my ripe bananas will have to be split between Janet's Rich Banana Bread and this recipe. Just delish!

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