Banana Crumb Muffins

Banana bread is such an American classic. Considered a “quick bread” – meaning no yeast is used – banana bread is simple to make, easy to freeze, makes a healthy snack/breakfast, and will leave your entire home with a warm, inviting aroma.

Banana bread has not only been a favorite of mine since childhood, but it was the first from-scratch bread that I baked when I discovered cooking years ago. Banana bread has been an excellent lesson for me: they say that while cooking is an art, baking is a science. I’ve had enough experiences with too-dense bread, or too-salty bread, or too-flat bread to know that this is true. If you toss your ingredients into a dough batter as you might do when sauteing vegetables, you’ll have a problem on your hands. Measure, measure, measure! Similarly, if you’ve ever read a recipe that says “stir until just moistened” and you choose to stir it realllllly well for fear of not mixing properly – your bread will be tough, and not deliciously fluffy as it should be.

I really see no reason to ever look beyond this banana crumb recipe, as it just can’t get any better. As always, this banana bread is best made with extremely over-ripe bananas: as dark brown as you can get them without letting them rot. Also, these are best eaten the day you make them, as the crumb topping offers a nice crunch that will soften when the muffins are wrapped up overnight.


Banana Crumb Muffins from Banana Crumb Muffins on

1.5 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed
3/4 C white sugar
1 egg, lightly beaten
1/3 C butter, melted
1/3 C brown sugar
2 TBS flour
1/8 tsp cinnamon
1 TBS cold butter

1. Preheat oven to 375. Line 10 muffin cups with paper liners or spray with PAM.

2. In a large bowl, mix together flour, baking soda, baking powder and salt.  In a separate bowl, mix together bananas, white sugar, egg and butter. Fold the banana mixture into flour mixture and stir gently for a few moments until just combined. Spoon batter into muffin cups.

3. In a small bowl, mix together brown sugar, flour and cinnamon. Using your fingers or a knife, cut the butter into the mixture until it resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in oven 18-20 minutes or until a toothpick inserted in center comes out clean.

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