I’d like to start this post with this:
That’s right and entire song about banana’s (and the lead singer really gets into it, it’s great). It is my 3 year olds favorite song. She’s not crazy about bananas but she really loves the song. My youngest LOVES bananas. She’s a monkey, I’m sure of it.
You know how sometimes when you over buy bananas, you don’t want to make banana bread and they end up going to waste? I have a cure to that problem. I started making these in 2008, while my husband was deployed. Mainly because my oldest ate them at that point and I would buy waaay too many. I like banana bread, but not raw banana’s. I searched for something a little different than banana bread and came across Banana Crumb Muffins. I made them and LOVED them and I think it’s safe to say that my entire family LOVES these muffins.
Recipe by Lisa Kreft
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
- Preheat oven to 375 degrees F (190 degrees C). 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.
They will make your kitchen and whole house smell fantastic.
Everybody like it, Banana. You’ll be singing that song all day. haha.