I’m going to attempt to make a banana lover out of you with this post, or at least just share on how freezing and baking with bananas is so easy!
Got your attention with these little tasty muffins?
Streusel Top Banana Muffins
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cups brown sugar
- 2 eggs, beaten
- 4 ripe bananas
- 1/2 t. vanilla
Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.
Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas). Add eggs one at a time and then incorporate the whipped bananas until well blended. In a separate bowl combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet. Spoon batter into prepared cups.
- 5 tablespoons butter, melted
- 2/3 cup flour
- 2/3 cup powdered sugar
- 1/4 teaspoon cinnamon
Melt butter and add the dry ingredients.Use your FINGERS to incorporate until the mixture is crumbly. Don’t get it into a huge ball or big clump.
Generously sprinkle the crumb topping onto the muffins and bake 15-18 minutes. Makes about 24 muffins.
FREEZE those bananas!
It is so easy to freeze them. You can either freeze while they’re firm and fresh or when they are dark and mushy. If you’re doing it when they’re still fresh, simply peel, slice (or leave whole) and place in a labeled freezer bag and freeze. If they are mush, peel and just drop into the bag, zip and mash up, label and freeze. Be sure to put on the label the quantity of bananas you put in there. When ready to use, I usually pull them out of the freezer about 30 minutes prior to needing them.
Now go enjoy a muffin with a hot tea! Me, I’ll be offline a few while visiting my daughter and SIL.
bye for now~