Friday, 10 August 2012

Banana Muffins with Streusel Topping

Did you have food obsessions as a child? I remember being addicted to carrots for a while. And I couldn't get enough of cucumber. And bananas. I definitely a special place in my heart for bananas. I loved the way they came with a natural wrapper. I loved peeling them, one section at a time. I loved the smooth, firm texture. I just hated how fast they turned brown. Sometimes after just a couple of days in the fruit bowl, brown spots would already start showing up. Somehow, as a child very fond of the familiar, I couldn't accept the change in appearance and flavor as my favorite fruits began to age. That slightly heady sweetness and steady softening repulsed me.

But things are a little different now.

Eating raw, browned bananas still isn't my favorite activity (some impressions just don't go away!) but I now know the secret joy that only over-ripe bananas can bestow. Banana bread. Banana muffins. Moist, sweet, and so, so delicious. The squishy, sickly sweetness of brown bananas elevates the humble muffin or loaf cake to glorious, scrumptious heights. And I don't have to feel bad about letting those bananas go steadily browner, uneaten on the counter.

Banana Muffins with Streusel Topping

1 3/4 cups all-purpose/plain flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick or 113 grams) butter, softened
1/2 cup brown sugar (if you like your goodies sweet, go ahead and add 3/4 cup!)
3 large, very ripe bananas, mashed (I left mine pretty chunky so there were globs of banana in the muffins when they were cooked, yum!)
2 large eggs
1 teaspoon vanilla

Preheat oven to 350° F (180° C)

Whisk together flour, baking powder, baking soda, salt, and cinnamon and set aside.

In a large bowl, cream together the butter and sugar. Stir in the bananas and then the eggs and vanilla.

Add the flour mixture, a little at a time, stirring until just combine (don't over mix).

Spoon batter into greased muffin tins, about 3/4 full.

Top with streusel topping (see this recipe)

Bake in preheated oven for about 25 minutes.

Allow muffins to cool in tins before removing to a cooling rack.

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