So michael asked me to make him some banana bread today, since we had some black bananas in the freezer waiting to be used.
I of course decided to make blueberry banana muffins with a streusel topping (duh!) From the joy of baking:
- 1 cup (115 grams) walnuts or pecans, chopped
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter melted and cooled
- 3 ripe large bananas
- 1 teaspoon pure vanilla extract
- 1 cup blueberries
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray with a non stick spray, 12 – 1/2 cup muffin pan.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins.
Mix the streusel topping and place an even amount on every muffin.
Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
The recipe didn’t originally call for blueberries, but I added them since I had a big container of BC blueberries. I didn’t adjust the recipe, and it came out perfectly.