Bananas Foster Muffins....a Taste of New Orleans

Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.

In a large bowl, place melted butter. Whisk in sugar, banana, egg, and rum until combined.

In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda. Whisk flour mixture into butter mixture. Add sour cream and milk, whisking just until combined. Fold in pecans. Divide batter among prepared muffin cups. Sprinkle with Pecan Streusel.

Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and drizzle with Bananas Foster Caramel. Serve warm or at room temperature.

Pecan Streusel

In a medium 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.

Bananas Foster Caramel

In a small saucepan, whisk together brown sugar, rum, liqueur, and corn syrup until smooth. Cook over medium heat, stirring gently, until sugar dissolves and mixture begins to boil. Cook, without stirring, until a candy thermometer registers 245° to 250°, 12 to 15 minutes. Remove from heat. Add cream, 1 tablespoon at a time, whisking until combined after each addition. Return mixture to medium heat, and cook, stirring frequently, for 2 minutes. Let cool slightly before serving. If caramel cools completely, it will thicken. Simply reheat to loosen, if needed.