I adapted this recipe from All Recipes to incorporate some dulce de leche, and to add frosting - not just any frosting but my new favorite frosting. This frosting also goes well with carrot cake, apple cake and anything pumpkin.
2 cups all-purpose flour
1 1/2 teaspoons baking soda or powder
1/4 teaspoon salt
1/4 cup dark brown sugar
1/3 cup butter
1 cup dulce de leche
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 tsp. vanilla
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin tin.
2. In a large bowl, combine flour, baking soda, walnuts and salt. In a separate bowl, cream together butter, brown sugar and dulce de leche. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into muffin cups
3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the loaf comes out clean. Let muffins cool in pan for 10 minutes, then turn out onto a wire rack.
12 ounces cream cheese softened
1 1/2 cups dulce de leche
Mix cream cheese and dulce de leche until very well blended. Spread on muffins. Refrigerate.