This morning there were 4 ripe bananas sitting on the counter. I ate one and simple math leaves me three. The banana was over ripe. The flavor was fantastic the texture, not so much.
I was going to make banana bread, but that just does not sound good for the 100 degree August day. I will reserve that bread recipe for fall.
So I was lurking recipes on the internet and came across this one. This will be great for breakfast in the morning, if they last that long. The house smells of banana and cinnamon!
Preheat your oven to 375
Next mix the dry ingredients.
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Then in a separate bowl mix the wet. The recipe called for using a mixer, but I like chunky bananas so I mashed some with the spatula and left some bigger pieces.
- 3 peeled bananas
- 3/4 cup granulated sugar
- 1 egg slightly beaten
- 1/3 cup butter melted
Now combine the wet bowl to the dry bowl and it looks like this.
Combine the topping ingredients.
- 1/3 cup brown sugar
- 2 tablespoons all purpose flour
- 1/8 teaspoon cinnamon
- 1 tablespoon butter (melted or room temperature) If using room temperature butter use a pastry blender to incorporate.
I used cupcake liners for my muffins. You can skip this step by greasing your muffin pan with shortening.
I over filled my muffin cups. I like the look of a muffin top. And the final result……
Breakfast tomorrow? Or snack time today! Enjoy! And don’t forget to visit my other blog.