Yup TasteofHome.com again! This was one of the first 500 to come across and I am glad I did! My little brother and his new wife came home for the week. Friday was my day to get some baking done for them and since we had ripe bananas ready and he mentioned banana bread I took the opportunity to test out these muffins! First let me tell you this is my new go to recipe! I may never actually make banana bread again (probably just totally lied because sometimes baking is a compulsion and so is trying out different recipes ha-ha) it is that good!
I made 2 batches of them, one without nuts and one with chopped walnuts. Everyone agrees they are soo good! Seriously just banana bread in a giant muffin with a sweet crumb on top, super moist and super flavorful! Awesome recipe!!!
- 1-1/2 cups all-purpose flour
- 1-1/2 cups cake flour
- 1-1/2 cups sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups mashed ripe bananas (2 to 3 medium)
- 1-1/2 cups (12 ounces) sour cream
- 3 eggs
- 6 tablespoons butter, melted
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 1/2 cup chopped pecans
In a large bowl, combine the first seven ingredients. In another bowl, combine the bananas, sour cream,eggs and butter. Stir into dry ingredients just until moistened.
Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine the flour,sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen