Comforting Bananas Foster Muffins

COMFORTING BANANAS FOSTER MUFFINS
PECAN STREUSEL:
1/3 c. plus 2 T. flour
¼ c. sugar
½ t. ground cinnamon
¼ t. kosher salt
2 T. butter, melted
BANANAS FOSTER CARAMEL:
1/3 c. firmly packed light brown sugar
2 T. rum
2 T. banana liqueur
1 t. light corn syrup
2 T. heavy whipping cream
MUFFINS:
½ c. butter, melted
1 c. sugar
¾ c. mashed ripe bananas
1 egg
1 T. dark rum
1 2/3 c. flour
1 t. baking powder
1 t. ground cinnamon
½ t. kosher salt
¼ t. baking soda
½ c. sour cream
¼ c. milk
¾ c. chopped pecans

1. PECAN STREUSEL: In bowl, stir together flour, sugar, cinnamon and salt. Stir in pecans. Add melted butter, stirring until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Set aside.
2. BANANAS FOSTER CARAMEL: In saucepan, whisk together brown sugar, rum, liqueur and corn syrup until smooth. Cook over medium heat, stir gently, until sugar dissolves and mixture begins to boil. Cook, without stirring until candy thermometer registers 245-250, 12-15 minutes. Remove from heat. Add cream, 1 T. at a time, whisking until combined after each addition. Return mixture to medium heat and cook, stir frequently for 2 minutes. Let cool slightly before serving. If caramel cools completely, it will thicken. Simply reheat to loosen.
3. Preheat oven 375. Line 12-cup muffin pan with paper lines.
4. MUFFINS: In large bowl, place melted butter. Whisk in sugar, banana, egg and rum until combined.
5. In another bowl, whisk together flour, baking powder, cinnamon, salt and baking soda.
6. Whisk flour mixture into butter mixture.
7. Add sour cream and milk, whisking just until combined. Fold in pecans.
8. Divide batter among prepared muffin cups.
9. Sprinkle with PECAN STREUSEL.
10. Bake until wooden pick inserted in center comes out clean, 15-20 minutes. Let cool in pan for 10 minutes.
11. Remove from pan and drizzle with BANANAS FOSTER CARAMEL. Serve warm or room temp.