Fall is right around the corner...except in South Alabama. In South Alabama the heat index is still reaching into the 100's and the humidity is oppressive. But I don't care. I am ready for fall and all the baking that comes with it. These muffins are the perfect way to use up any leftover bananas and the smell of the cinnamon pecan crumble baking will have everyone running for the kitchen.
Banana Bread with Cinnamon Pecan Crumble
Prep: 15 min.
Cook: 20 min.
Total: 35 min.
Makes 18 muffins
Ingredients
Muffins
1 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1/2 tsp. vanilla extract
1/2 cup unsalted butter, softened
1 cup sugar
3 extremely ripe bananas
Crumble
1/2 cup brown sugar
1/2 cup chopped pecans
1 TBS. all-purpose flour
1 TBS. melted butter
1/4 tsp. cinnamon
Recipe
Pre-heat oven to 350 degrees and butter muffin tin
Combine flour, baking soda, and salt in a bowl and set aside
In a stand mixer with a paddle attachment or bowl with hand mixer, cream butter and sugar together until combined
Beat eggs and vanilla together
Slowly add egg mixture to butter with mixer on
Add bananas to mixer and combine
With a rubber spatula, mix in the flour mixture until just combined
For the crumble, mix all ingredients in a bowl and set aside
Using an ice cream scoop or a large spoon, scoop batter into prepared muffin tin
Top each muffin with a tablespoon of crumble mixture
Bake 20 minutes or until a toothpick inserted into the center of the muffin comes out clean
Remove from muffin tin and allow to cool completely
(This recipe can also be baked in a loaf pan and will make 1 loaf of banana bread. Allow for 50-60 minutes of baking time if preparing this way.)
Serve with a warm cup of coffee and enjoy! And if you're in South Alabama, please pray for some cooler temperatures!
