Jumbo Caramel Banana Muffins

This is also a Taste of Home find.  These are really yummy and a good way to use your ripe bananas.
Makes: 6 giant muffins (but I'm sure 12 smaller ones will be fine)

1/4 c. shortening
1 c. sugar
1 egg
1 1/2 c. mashed ripe bananas (about 3 large ones)
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
Caramel Icing:
2 Tblsp. butter
1/4 c. packed brown sugar
1 Tblsp. 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 jumbo muffin cups three-fourths full.  Bake at 350 degrees 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 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.