Inevitably a few forgotten bananas start to turn brown on the counter, and since I have completely normal texture issues, the moment bananas start to get soft, soft, I lose all interest. The obvious choice to use these bananas up is banana bread, and this one is pretty darn tasty. In fact, Monya (she was originally “Corrie’s” Monya aka Grandmother, but she’s so fabulous, I’ve claimed her as my own!) and Aunt Marti apparently liked it too. Monya sent me a new recipe today for banana bread, so I’m going to have to ignore some more bananas pronto!
Until I try that use for bananas, these were TASTY. I’m a sucker for streusel topping, and I would definitely make these again. My only recommendation is if you’re not going to use them up all at once (I tried to eat them all in one sitting), I wouldn’t use a completely airtight container as the topping will start to get soft after a few days.
Banana Crumb Muffins
I got 12 muffins out of this recipe.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes (mine were done closer to 16 minutes), until a toothpick inserted into center of a muffin comes out clean.