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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TRUEBOO

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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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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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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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Holly

Cooking Level: Expert

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Reviewed: Sep. 13, 2009

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

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bamples

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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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bluestocking

Cooking Level: Expert

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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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XORSHIP

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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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AKI101

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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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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OCLEMONS

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Reviewed: Apr. 15, 2008

These are awesome!! Everyone loved them! They were very moist!! Loved the crumb topping. Thanks for sharing! We'll be making these again!

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CHRISTA920

Cooking Level: Expert

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Reviewed: Aug. 19, 2007

I'm always looking for muffin recipes with a twist of the unexpected and this one was a delicious twist. I cut back on the amount of sugar, substituted Jim Beam for cognac and will probably omit the topping the next time I make them. They didn't need anything extra to make them a memorable muffin.

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KATE53

Cooking Level: Expert

Living In: Wellsboro, Pennsylvania, USA

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Reviewed: Jul. 15, 2007

Wow! This is really sweet. Make sure to cook them well, and don't make the mistake I did and make them in x-large muffin tins.

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CORBAC

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Reviewed: Mar. 22, 2007

These would have been great, but much too sweet in my opinion. I might try these again With half the sugar.

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ez4me2remember

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Reviewed: Jan. 23, 2007

Yum. Yum. Yum! I halved the recipe, 24 muffins was way too much for my meager banana supply, and used all ingredients as listed... these are absolutely delicious, and a perfect way to use up overripe bananas and the cognac that noone drinks! That's all for now, I have to get another one for my 2 year old!

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Katie S.

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: Jan. 11, 2007

I just baked these for dessert. Changed just a few things. I only had 3 very ripe bananas so I halved the whole recipe. I also didn't have the spiced rum so I substituted apricot brandy. I used my 6 bundt pan (small bundts). Sprinkled chopped walnuts in and then half the batter in each, then the crumb topping (minus the butter, but added a few walnuts instead) then the rest of the batter over the six bundts. Baked for 25 minutes. My boyfriend who HATES bananas and doesn't care for any type of nuts, thought they were great! This is a keeper. Thanks

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Kristine P

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Reviewed: Dec. 4, 2006

Outstanding recipe, but I made them with one twist. I replaced the cognac and rum with an equal amount of Jameson's whiskey to add an Irish touch. Slainte!

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gwc

Cooking Level: Professional

Home Town: Downey, California, USA

Living In: Bear, Delaware, USA

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Reviewed: Nov. 6, 2006

Double Yum! This is like Bananas Foster in a muffin. I didn't have spiced rum on hand, so I took the recommendation of the other reviewer and substituted with a little vanilla and some allspice and it worked out great. This one goes into the permanent file.

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LISAINTX

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 22, 2006

These muffins are delicious. They take time to make I suppose but are worth it. I have made banana bread many times but I like all the ingredients in this recipe.

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MMPEARSON

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Reviewed: Jul. 8, 2006

Delicious. I ran out of brown sugar before I could make the streusel topping, so I substituted 1 c white sugar and 2 tbsp molasses. The taste was good but the streusel topping was too moist and sunk into the batter. Next time I will make sure I have enough brown sugar on hand.

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