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