I have seven promoted ultra-ripe bananas in the refrigerator right now and felt like trying out a new recipe that needed several of these slightly gems. Found this recipe on allrecipes.com for a banana muffin that received excellent reviews. One baker’s review thought it “had too much of a banana taste” – I’m all over that! The recipe calls for three bananas, but I could have easily used more banana flavor.
It’s a tasty, banana-flavored muffin without any issues. I made some slight modifications like increasing the cinnamon for the crumb topping and adding walnuts. Also, I doubled the topping ingredients and ended up having a little leftover that I can easily use in another baking project that could use a little sugary topping.
Notes:
- Doubled crumb topping ingredients.
- Doubled the cinnamon for the crumb topping.
- Added 1/4 cup chopped walnuts for the crumb topping.
- Make sure those bananas are “ripe”. I mean they are turning dark colors and look inedible!
Banana Crumb Muffins
source adapted from allrecipes.com by Lisa Kreft
Makes 10 Regular-Sized Muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 “very ripe” bananas, mashed
3/4 cup granulated sugar
1 egg
1/3 cup unsalted butter, melted
Crumb Topping (double recipe if you like a lot of crumb topping)
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup walnuts, chopped
Directions
Preheat oven to 375 degrees F. Spray muffin cups with non-stick spray.
In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together the bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture until incorporated. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, flour, cinnamon and walnuts. Cut in the butter until mixture is coarse like cornmeal. Sprinkle the crumb mixture over the muffins.
Bake in preheated oven for 18-20 minutes. Test for doneness.
Teenie Cakes
PRINT THIS POST
{ 10 comments… read them below or add one }
I like cakes and breads with crumb topping. A few more calories but they are so delicious. These must taste really good…yumm!
- @Roti n Rice: Calories? They’re really good and moist. I think the recipe ranks way up there w/the James Beard recipe I posted a couple of weeks ago.
the topping looks divine.
- tia @ buttercreambarbie: Thank you..it’s tasty! :)
If I’m not able to use the over ripe bananas right away, I pop them in the freezer (peels in tact, wrapped in a freezer bag). When I am ready to bake, I thaw them and have recipe ready bananas.
This muffin recipe with extra cinnamon and extra topping sounds just right!
Mmmm… These look great, and I know for a fact that they taste DELICIOUS because I made the same recipe a week ago! (With tweaks here and there)
- @Debi(Table Talk): I never even thought of freezing them…I’m going to start preserving my overly-ripe bananas that way. Thanks Debi!
- @Georgia: It’s a real recipe keeper. Really liked how it turned out and it had so many great reviews from allrecipes.com. =)
I’m looking at this now and wondering how I could’ve missed anything with bananas and cinnamon!?! And right under the Lemon Macarons! I totally agree – too much banana flavour is never enough. Gorgeous muffin. Bookmarked this for trying soon!
- @Denise: Hey Denise, if you like banana-whatevers…you’re sure to like this recipe. It’s a keeper!
Walked away from FBF LA with a bunch of bananas, and banana bread/muffins were the first thing that came to mind. Great recipe!