While these banana muffins are exquisite, it’s the deep, rich butterscotch whiskey sauce that will really win you over. Besides using it to glaze the soft muffins, drizzle it over ice cream, cakes and more.
You won’t taste the booze in this muffin sauce per se, but you would definitely taste the depth of flavor. Whiskey is one of those liquor I had never thought to mess with, except to serve it neat or on the rocks. Though it’s the drink I never have a taste for, I truly am smitten with it as an ingredient. If you don’t have time to make these banana muffins, please oh please spare 10 minutes to make the whiskey butterscotch sauce; it is so quick and easy to make, and it would be so good on MANY things, i.e. ice cream, waffle, pancake, cookie etc, and of course, on these banana muffins.
As you can see there are many action shots on this post. I must admit I intend to do too many of them because my portfolio was lacking in those. So, right now, I am shooting for the blog based on what I still need for my portfolio. and I hope you don’t mind. By the way, if you have any suggestion of what I should shoot next, I’m all ears. Check out my portfolio here.
For banana muffins
- 4 medium ripe bananas about 1½ cups mashed
- ½ cup light olive oil
- 3 room temperature eggs
- 1½ cups brown sugar
- 1½ cups self-raising flour
- 1 teaspoon ground pumpkin spice or cinnamon
For whiskey butterscotch sauce
- 1 cup cream
- 60 g. unsalted butter cubed
- 1 cup brown sugar
- 1-2 tablespoons whiskey
- Preheat oven to 180°C (350°F). Line the muffin tins with paper liners.
- Place the bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and mix to combine. Add the flour and pumpkin spice and mix to combine. Divide batter evenly among lined cups, filling each three-quarters full.
- Bake, rotating tin halfway through, until golden brown or until a skewer comes out with just a bit of crumbs, about 20-25 minutes. Allow to stand in the tin for 5 minutes before turning out onto a wire wrack to cool completely.
- To make whiskey butterscotch sauce, place all ingredients except whiskey in a medium sauce pan over medium heat and stir until butter has melted. Bring to boil, keep stirring (you must keep an eye on the sauce at all time as the sugar bubbling up) for 7 minutes, or until thickened.
- Remove from heat, add whiskey and stir to combine.
- Let cool completely. Serve it with banana muffins
A Thai gal in San Francisco, I started the blog to showcase my skills in Food Photography & Food styling and along the way incorporating Asian flavours in most recipes featured in the blog. Follow me on Instagram @circahappy