Caramel Banana Muffins

1/4 c shortening
1 c sugar
1 egg
1-1/2 c mashed ripe bananas (about 3 large)
1 t vanilla
1-1/2 c flour
1 t baking soda
1/4 t salt

Caramel Icing:
2 T butter
1/4 c packed brown sugar
1 T milk
1/2 c powdered sugar

In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda, and salt; add to creamed mixture.
Fill paper-lined muffin cups three-fourths fulls. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
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 powdered sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.