Ok, so we all love banana bread, right? At least I sure do. This is a fun little recipe that adds a crumb topping and it just tastes fantastic. And who doesn’t love a muffin in the morning? Or afternoon. Or evening. Or even 3am. Whenever, really! This recipe is quick and easy as well, and can make use of those overripe bananas in your kitchen that you or your kiddos forgot to eat. A big thanks to Lisa Kreft for this recipe. 🙂

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Ingredients

Original recipe makes 10 muffins
  • 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

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

 

Quick and easy! And they’re yummy!

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