Debating whether or not to slice and freeze them for smoothies, or to bake with them took me a day to deliberate.
Why the dilemma over the decision?
A) I could use them for healthy smoothies
B) I could make yummy banana bread with my favorite brown sugar streusel topping and eat it all myself
I always end up eating it all myself.
My husband isn't a banana bread kind of guy.
I have a huge soft spot for it and can never get enough of it once I start.
So...after asking my three-year-old which she wanted, a smoothie or banana bread, she chose the later option much to my happiness. We got to work mashing bananas!
Banana Bread with Streusel Topping
Prep: 15 minutes Bake: 15-20 minutes Servings: 5 mini loaves, 20 mini-muffins, 10 regular muffins or 1 large loaf
3 ripe bananas, mashed
3/4 cup white sugar
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup butter, melted
1/3 cup brown sugar
2 tbsp flour
1/4 tsp ground cinnamon
1 tbsp butter, softened
Preheat oven to 375°
Grease baking pan or line muffin cups.
In a mixing bowl stir mashed bananas, sugar, and egg.
In a separate bowl combine flour, baking powder, baking soda and salt.
Add to the banana mixture and stir to combine.
Mix in the melted butter.
Pour into prepared baking dish(es) or muffin cups.
In a small mixing bowl, mix brown sugar, flour, cinnamon and butter together using a fork.
Spread evenly over the batter.
Bake for 15-20 minutes, or longer if preparing a large loaf, until golden brown and center is baked.
Remove from oven, let rest a few minutes before removing from dish to a wire cooling rack.