This morning, I woke up in Ohio. My mom or my dad – it was early and I can’t remember who – suggested I eat one of the bananas sitting on the kitchen table for breakfast. My response? “Eeech, they already have brown spots.”
This evening, I am sitting at my desk in North Carolina thinking I should have snagged those bananas to make some more of these muffins later this week.
I like to eat bananas when they are just a shade past green. Because of this, I buy no more than three bananas at a time. Yet still, I end up with my fair share of ripe bananas. This is what led to my most recent “baking with bananas” choice: banana crumble muffins.
Banana anything – be it bread, muffins or cookies – is something I enjoy. But it is the topping – tangy cream cheese, a crunchy crumble or thick frosting – that really makes whatever it is I baked taste good.
The topping called for in this recipe – a mixture of brown sugar spiced with cinnamon – lends and an almost toffee-like texture and flavor to the top of the muffins. For something as soft as a banana muffin, the contrast of that crunch makes them shine.
- For the Muffins
- 1 cup mashed bananas (2-3 bananas, depending on size)
- ¾ cup granulated sugar
- 1 large egg
- 5 tablespoons butter, melted
- 1⅔ cups self-rising flour
- ⅛ teaspoon salt
- For the Crumble Topping
- ⅓ cup brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon butter
- In a large bowl, beat together the ripe bananas, sugar, egg and melted butter until fairly light and airy.
- Stir in the flour and salt until well incorporated.
- Pour the batter into the wells of a lightly greased or paper lined muffin tin until each well is ¾ or slightly more full.
- Prepare the crumble topping by stirring together the brown sugar, flour and cinnamon. Then work the butter into the mixture so a grainy mixture that resembles sand forms. (This step can be done at any point prior to or after mixing together the muffin batter).
- Sprinkle the crumble topping onto each muffin.
- Bake at 350 degrees F (180 C) for 15-17 minutes until lightly golden brown and a a wooden toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool in the pan or on a wire rack.