There were bananas in the freezer that needed to be used up during our pantry challenge, so I went in search of a new recipe, and found a delicious Banana Crumb Muffin recipe. However, I didn't want to fool around with making muffins, and crumb topping each one, nor did I follow the recipe perfectly. So this is my version...
1 1/2 c Flour (I use unbleached)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 ripened Bananas
1/4-1/2 c Milk (each batch is different, you just want to thin the batter out a bit)
3/4 c Sugar (I use Raw)
1/3 c melted unsalted Butter
1 tbsp cold unsalted Butter
1/3 c packed Brown Sugar
1 tbsp Flour
1/8-1/4 Tsp Cinnamon (depending on your taste)
1.) Preheat oven to 375 degrees F. Mix bananas, egg, sugar, and butter. In a separate bowl mix salt, baking soda, baking powder, and flour together. Add the dry ingredients to the wet and stir until just combined. Add milk as necessary to thin the batter.
2.) Pour batter into a greased loaf or muffin pan.
3.) Mix topping ingredients in a bowl and combine with a pastry cutter or 2 knives until everything is evenly crumbly, and the butter is disperse evenly throughout.
4.) Top batter with crumb topping. Bake in preheated oven until done, about 20 minutes for muffins, or 35-40 minutes for a loaf (although this may vary based on your oven).
5.) Allow the loaf or muffins to cool completely on a cooling rack before slicing and eating :) Store in an airtight container. Enjoy!