As you know, we couldn't be any bigger fan of banana bread. We eat it any way that it comes. I especially love to make muffins because they are so portable. It is easy to grab one before school or work. to pack one if you have practice or rehearsals. Hooray for Muffins.
I also seem to have a little bit better luck with my muffins coming out cooked evenly than I do loaves of bread. If you have a recipe that you really love, but can't seem to get your loaf cooked all the way through without it burning around the edges, maybe try making it in a muffin pan. I bet it will work out perfectly for you.
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground cinnamon
2 eggs
1 cup (8 ounces) sour cream
¼ cup butter, melted
2 medium ripe bananas, mashed ( about 1 cup)
½ cup chopped pecans or walnuts (optional)
cinnamon streusel:
½ cup brown sugar
3 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
4 tablespoons butter, softened
Instructions
Preheat oven to 375. Line a muffin pan with liners or spray with cooking spray.
In a large bowl, combine flour, sugar, baking powder, salt, baking soda, and cinnamon.
In a small bowl beat together eggs, sour cream, butter and bananas. Stir into the dry ingredients until moistened. Add in chopped pecans or walnuts.
Fill the muffin cups ⅔ of the way full.
To make the cinnamon streusel: In a small bowl combine brown sugar, flour, cinnamon and cut in butter until crumbly.
Sprinkle on top of the muffins and bake for 20-25 minutes or until toothpick comes out clean and they are slightly golden.
