Do you always have bananas on hand? I do and sometimes forget just how many bananas we’ll actually eat when I’m putting them in the cart. When they get that spotty black color and turn soft, it’s time to do something. Don’t throw them out, they are perfect for muffins. These jumbo muffins with a streusel topping taste good with your morning cup of tea or coffee, or an afternoon break.
Generously spoon streusel topping over the banana mixture. Cover the whole muffin. It looks messy now but wait, it will all be good. Bake 30 minutes and test with a toothpick. When it comes out clean, it’s ready to come out of the oven.
4 ripe Bananas
1/3 cup butter, melted
3/4 cup Sugar
1 teaspoon Vanilla
1 teaspoon Baking Soda
1/8 teaspoon Salt
1 1/2 cups Flour
1 cup Walnuts, coarsely chopped
Mix the bananas and melted butter together with a pastry cutter. Add sugar, egg and vanilla, and stir into banana mixture. Add the baking soda and salt. Mix together. Add the flour a little at a time and mix together until you have all the flour incorporated into the mixture. Fold in the coarsely chopped walnuts.
Line a muffin pan with paper liners. Spoon banana mixture to the top of the the paper liners. Generously spoon Walnut Streusel over the banana muffin mix until all the muffins are covered.
Bake at 350 for 30 minutes. Let cool for 15 minutes. Makes 12 muffins.
Walnut Streusel Topping
1/3 cup Flour
1/2 cup plus 2 tablespoons Brown Sugar
1/3 cup Oats
1/2 teaspoon cinnamon, heaping
3 tablespoons unsalted butter, cold
1/3 cup Walnuts, coarsely chopped
In a medium size bowl, mix together the flour, brown sugar, oats and cinnamon. Cut in the butter with a pastry cutter until the mixture becomes crumbly. Add in the walnuts and run through the pastry cutter a couple more times.