Monday, March 22, 2010

Banana Muffins with Cinnamon Crumble Topping

Oh yeah, I have a sort of food blog. I kinda forgot after these long weeks of sickness after sickness. So glad to be back. I made these a couple weeks ago and they were literally gone in a day. (I also live in a house with 7 other people, so maybe they weren't that good) But seriously, everyone raved about them and they were really simple. Got the recipe from Molly's blog so I knew they pretty much had to be good. Only change I made is that I did mini muffins instead of loaves.

Banana Bread with Cinnamon Crumble Topping
Adapted from Bakesale Betty and Bon App├ętit, September 2008

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)2 large eggs
½ cup vegetable oil¼ cup honey
¼ cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, letting the excess hang over the sides. That’s what I did, and it made it very easy to remove the finished bread from the pan; I just grabbed the parchment and lifted. Also, because I don’t have a 9- x 5-inch pan - and because an 8 ½- x 4 ½-inch is a little too small - I used a 10- x 3-inch pan that I found once at a flea market.)

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.


  1. Did you have to adjust the cooking time or anything for the muffins?

  2. I have two loaves and a pan of muffins in the oven right now. No creaming butter and sugar? No real mixing? No cutting in butter for streusel? Seriously the easiest banana I've ever made!

  3. ok-Just had my first taste. WOW! These are so yummy. They almost taste a little butterscotchy. I can't describe it but there is a richness to them that is amazing!

  4. Molasses! That's what they taste like. And so moist.

    ok, I've officially posted a ridiculous amount of comments but this is going to be my go-to baked good for now on.

  5. I'm making this again with Marnie!

  6. I'm making this again and am tempted to write another comment but I won't.