I have always been more of a banana bread eater rather than a banana bread baker. You know, most people who don’t bake can bake banana bread so it was put down on my list of things to conquer in the kitchen. The challenge was set before me though to make the best banana nut muffins I could come up with.
A co-worker kept telling me how she really likes banana bread but I delayed baking and sharing. Then came taunts such as “I don’t know if you can really bake.” The mocking continued until I finally caved in to the peer pressure. Here is what I came up with and it was a success at home and at work.
With the streusel topping there is the lightest crunch before getting to the soft crumb. These certainly do not lack the banana flavor but it is not overwhelming either. Very balanced flavor with a sweet but not too sweet that can make these a breakfast item or a dessert with a cup of coffee.
- ½ Cup butter melted and cooled
- 3 over-ripe bananas (medium is what I used)
- 1 Cup sugar
- 2 eggs
- ¼ Cup milk
- 1 teaspoon vanilla
- 1 ½ Cups all purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 Cup chopped pecans
- ½ Cup brown sugar
- ⅓ Cup flour
- 2 tablespoons cold butter
- Preheat oven to 350. Begin by mashing the bananas in a medium bowl. A whisk works really well here although if you have a mixer I am sure that would work just fine. Add the sugar, butter, eggs, milk, and vanilla.
- In a separate large bowl combine the flour, baking soda, cinnamon, nutmeg, salt, and pecans.
- Pour the wet ingredients in the dry and whisk until all ingredients are combined. You don’t have to beat too intensely here just make sure the ingredients are well blended.
- Mix the sugar and flour then, using a pastry cutter, cut in the butter until it resembles small pebbles.
- After dividing the batter in a muffin tin sprinkle the streusel on generously.
- Bake in a 350 degree oven for about 25 minutes. Let cool for a few minutes and devour.