I’ve said this before: I really wish I liked bananas. Despite my efforts over the years, I’ve just not been able to become a fan. But, strangely enough, I love to bake with them. So today, I took some well riped fruit and made some loaves. After the house quieted down, I decided to end the evening by making some muffins.
These muffins are large, moist, and visually beautiful. Hope you enjoy them!
Banana Crumb Muffins
Preheat Oven to 375 degrees. Grease 10 muffin tins or line with muffin cups.
In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In another bowl, mix together the bananas, egg, white sugar, and butter.
Add the banana puree to the dry ingredients, mixing well.
Using a 1/3 measuring cup, pour the batter into the 10 muffin tins.
For the crumble toping, in a small bowl, combine the brown sugar, flour, cinnamon, and butter. Using a fork, whish until a crumbled mixture. Spoon by the tablespoon full on top of the muffins, liberally.
I have a confession to make. I’m not super dad. I know, I know, shocker, right? Like most parents there are days where I just don’t feel like being in the kitchen. Usually, this is 6-8am. And so I found myself in the frozen food aisle a few weeks ago buying (shudder)…..frozen pancakes. I’m so ashamed. Now, in my mind I tried to absolve myself of feeling guilty, but when I saw the look on my daughter’s face (“was I bad, daddy?”) I knew I couldn’t let this happen again.
And so I tweaked my traditional pancake recipe, then doubled it, making a batch large enough to keep them in pancakes for a while. By freezing them 2-per in sandwich bags, they can be easily microwaved or dropped in the toaster while I slumber.
I’ve included a buttermilk substitute here, because I rarely have it on hand and figure many of you are in the same position. Also, this recipe makes fluffy pancakes, which my kids prefer. I, on the other hand, like mine thin. About another 1/8th cup of milk will do the trick.