about the recipe
Banana bread is a staple. Why not swirl in some cinnamon sugar, top with crunch streusel, and serve in portable portions? I asked the same questions when I developed this recipe.
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It quickly became my most frequently requested baked good, by far.
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I've made it dairy free, gluten free, both dairy and gluten free. The one time they didn't go well was when I used bananas that were not as ripe as I had hoped. Check out the tips & tricks section for more on that.
tips & tricks
Bananas are going to be a crucial part of how these turn out. Aim for medium sized, partially brown bananas. We don't want near-rotten bunches, and we want to avoid any green. Look for a few brown spots, and you're golden.
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Store at room temperature in an airtight container for 3-5 days.
ingredients
Muffin Batter
1 cup unsalted butter, melted
1 cup sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
4 ripe bananas
Cinnamon Swirl
3 tbs melted butter
3 tbs sugar
3 tbs brown sugar
2 tbs cinnamon
Streusel Topping
1/2 cup flour
1/2 cup sugar (50/50 white and brown)
4-6 tbs soft butter
1-2 tsb cinnamon, optional
recipe
1
Preheat oven to 350°F. Prepare muffin tin with liners.
2
In a medium bowl, whisk sugar in butter. Add eggs and vanilla.
3
Separately, whisk together flour, baking soda and add to wet ingredients. Mash bananas until smooth, and then add to batter. Mix thoroughly until fully incorporated. Batter will be lumpy from bananas.
4
Combine ingredients for cinnamon swirl until texture of wet sand.
5
Combine ingredients for streusel topping until pea-sized lumps. Be careful not to over work, as butter will melt.
6
Spoon batter into muffin liners, about 1/2 full. Sprinkle and swirl cinnamon swirl mixture into batter. Top with another tablespoon of batter. Sprinkle streusel topping over batter. Bake for 35 mins or until toothpick comes out clean.
