I have always been known for the best banana bread around. The secret ingredient, I think is the applesauce. Years ago, I had asked the question on Facebook if people liked nuts or no nuts in their bread. Though it was pretty split down the middle, a lot people said, chocolate chips were the way to go. I had never heard of such a thing, but tried it out and fell in love. So, every once in awhile I add chocolate chips to my banana bread recipe which I have included.
The other day a few of my guests had to leave early. I like to pack muffins rather than bread for them to take as a to go item. They seem to travel better. If you don’t know this, bread recipes and muffin recipes should go hand in hand, however they don’t. So, I was on the hunt for a superb banana nut muffin recipe. I just want to let you know that I struck gold when I found this Banana Pecan Crunch Muffin recipe on the Spend with Pennies website. This muffin belongs in a bakery that should be marked at about $5.00. It is so worth it as the pecan streusel topping leaves a lasting impression after each bite. I hope you enjoy it as much as I do.
Banana Pecan Crunch Muffins – Serves 12 jumbo
Muffins – 1 1/2 C flour, 1/2 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt, 3 ripe bananas, mashed, 2/3 C sugar, 1 egg, 1 tsp. vanilla and 1 stick of butter (melted).
Crunch Topping – 1/3 C brown sugar, 2 TB flour, 2 TB butter, 2 TB oatmeal, and 1/3 C pecans.
Preheat heat oven to 375 degrees. Line a muffin pan with liners. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir until just combined. (do not overmix as this will make the butter tough). Divide batter evenly over 12 muffin cups.
In a small bowl combine flour, brown sugar, and butter until mixed. stir in oats and pecans. Divide topping over muffins. Bake 20 minutes or until done.