I have made a lot of variations of banana nut bread over the past few months.
Chocolate banana but bread, banana nut cupcakes, and more I haven’t gotten to post yet. This definitely takes the cake. I just altered my banana nut bread, and made into muffins. And what is a muffin without a topping….a crumble topping was a must.
I am hopefully going to give these all away. They are so delicious I could probably eat them all. But I refuse!! I am still trying to drop that baby weight. Maybe I’ll just save me one or two for my morning coffee.
I’m making this post short and sweet. I hope you try these muffins out! You will not regret it.
Coffee Cake Banana Nut Muffins
- 1 1/4 cups granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 4 tablespoons buttermilk
- 1 teaspoon baking soda
- 1 1/2 cup banana puree, about 4 large
- 1 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cups chopped pecans
Cream together butter and sugar. Beat in eggs.
In a small bowl dissolve baking soda in buttermilk, mix into egg mixture.
Add remaining ingredients.
Line a muffin pan with cupcake liners, fill each liner 1/2 way full. I use an ice cream scoop to do this. Makes about 20 to 24 muffins. Top each with crumb topping.
Bake at 350 for about 20 to 24 minutes. Check with toothpick until it comes out clean.
- 1 cup all purpose flour
- 1 cup light brown sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon
- 6 tablespoons of cold butter, cut into cubes
In a medium bowl combine all ingredients with a pastry blender until resembles pea size crumbles.
Top each muffin before baking.