Ingredients
1/4 cup shortening1 cup sugar1 large egg, room temperature1-1/2 cups mashed ripe bananas (about 3 large)1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon saltCARAMEL ICING:2 tablespoons butter1/4 cup packed brown sugar1 tablespoon 2% milk1/2 cup confectioners’ sugar
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners’ sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
