1 cup sugar
1 egg
1-1/2 cups mashed ripe bananas (about 3 large)
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Caramel Icing:
2 tbsp. butter
1/4 cup packed brown sugar
1 tbsp. milk
1/2 cup confectioners' sugar
Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350 for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool competely.
For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in confectioners' sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.