A combination of several great recipes but these Banana Bread Streusel Muffins with Cinnamon drizzle will be the best you have ever wrapped your lips around.
I have to say that I am a self proclaimed connoisseur of Banana Bread. This has been my favourite dessert/snack for as long as I’ve been a Mommy. I have been buying bananas for my 5 children since the beginning, in hopes they would be eaten. My intentions were good but rarely did my suggestions to grab a banana for a snack or to have a piece of peanut butter toast with banana for breakfast, get taken.
So the usual routine after grocery shopping would be – after a week the bananas become VERY ripe and there would be clouds of fruit flies all over the kitchen which still to this day – I’m trying to find a way to get rid of. Being slightly hard headed and also hating to throw them out, I resorted to sneaking them into sweets and baked goods. This tactic worked out swimmingly as they ALWAYS disappeared in record time and have been delicious treats for the family ever since. Not always super healthy or low in calories, but at least they were getting a good dose of potassium!
Since the necessity to cook was forced upon me by first 3 monkies and then add 2 more down the line, I have been searching for new banana bread recipes to try. One that has the tried and true taste of “Grandma’s Banana Bread” that we all know and love but also one that was a bit more moist and maybe had a bit of an edge on the traditional. After trying out countless recipes, I finally have narrowed it down to a combination of 3 recipes and then added my own special “touches”.
So out of all of the banana bread/muffins I’ve made, these 3 recipes rose to the top. Best Ever Banana Cake by Sweet Revelations, Cinnamon Glazed Banana Streusel Muffins by Shugary Sweets.com and Banana Bread Streusel Muffins by The Recipe Critic.com. All 3 were terrific in their own right but a combination of all 3 with my own twist, came out PERFECT. I picked out the things I loved about each one, left out the ingredients I thought were unnecessary and then added my own “GLAM”. I’ve also included the Cinnamon Glaze recipe in case you are so inclined.
In the end, there is ABSOLUTELY nothing like sitting down to a slice of delicious banana bread right out of the oven, slathered in butter, and accompanied with a steaming cup of hot tea or coffee.
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- 3 - 4 large ripe bananas (approx. 2 cups mashed)
- 2 teaspoons of lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon of ground cinnamon
- 1 1/2 cups of buttermilk (room temperature) or you can replace with 1 cup of sour cream(room temperature
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup - 1/2 cup flour ( start with 1/4 cup and add more as needed to make it crumbly)
- 1/2 cup brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons softened butter
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/3 cup heavy cream
- 1. Preheat oven to 375 degrees and spray the muffin tins or line with liners.
- 2. For the muffins, beat butter and sugar for about 3 minutes until light and fluffy.
- 3. Add eggs, vanilla and lemon juice until combined.
- 4. Add bananas, beating until combined (you can mash before or toss them in whole and let them mash while it mixes. I mash ahead of time only slightly so that there are chunks of banana in the muffins.
- 5. Add in flour, baking soda, baking powder, salt and cinnamon until blended.
- 6. Add in buttermilk or sour cream and fold in nuts if you are including in your muffins.
- Batter will fill between 12 and 18 muffins depending on how full you fill the tins. I like larger tops on my muffins so I fill the tins 3/4 full. To yield more, add less to each tin.
- In small bowl, mix streusel topping ingredients together until crumbly. I use my hands to combine the butter with the dry ingredients but you can also cut the butter into the dry ingredients using two knives. Divide streusel over muffins evenly. Bake for 20 - 22 minutes depending on your oven and amount of muffins - the toothpick should come out clean.
- Whisk together the powdered sugar, cinnamon and heavy cream. Add cream slowly until the glaze becomes just liquid enough to drizzle over the muffins.
- Drizzle over cooled muffins and allow to set for 10 minutes.
- Store in airtight container for up to 5 days or freeze.
- Don't worry about the NUTRITIONAL FACTS - I think that widget is BROKEN!! ;)