It’s been a while since we’ve had some bananas become overripe, due to their high cost in Australia over the last year. I’m not usually a big fan of banana cake but this recipe was delicious. I added some cinnamon to the batter and put the crumb topping on only half the batch. I baked 12 muffins, of the size I usually make cupcakes. They are extra good warm, with butter.
Banana Crumb Muffins
View recipe here.
1 1/2 cups all-purpose (plain) 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 Fahrenheit /190 degrees Celsius. 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, until a toothpick inserted into center of a muffin comes out clean.