Tired of making banana bread with your excess bananas? Me too!
As I was staring at a full hand of bananas on my counter that were starting to spot, I received a ‘just because’ gift with some cookbooks from a thoughtful old friend in Chicago. We obviously had way too many conversations about muffins because two of the three books were just muffin recipes but her timing was impeccable. And very hollywood-happy-ending-ish with the banana muffin recipe I found inside one of them.
One of our conversations revolved around the coolness of this pan but since I don’t have one yet we are going old school muffin making. This recipe is fabulously easy and so good! A new family favorite.
I combined the dry ingredients, set aside, and mixed together the mashed bananas, sugar, egg and melted butter (top, center ingredient in the photo above). I added the flour mixture until combined and scooped into the lined muffin pan.
Once those were scooped, I combined the dry streusel ingredients using my pastry blender (and fork… couldn’t decide) I added the cold shredded butter to get my crumble topping. By the way, shredding cold butter to add to a topping like this is a tip in the book and brilliant. How have I never done that before? (Side note: there was a point when I felt I needed more butter to get it all combined with the rest of the topping ingredients but it all came together so just keep going.) Sprinkle topping on muffins and bake 20-25 minutes.