Use this batter to make incredibly moist banana and pineapple quick bread, muffins, or mini-muffins.
Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
- Streusel Topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter
- Batter:
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans or walnuts (optional)
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups mashed ripe bananas
- 1 (8-ounce) can crushed pineapple, thoroughly drained
- 2 teaspoons vanilla extract
Preparation:
Preheat oven to 350 degrees F.Streusel Topping:
Combine sugar, flour, and cinnamon. With a pastry blender, cut in butter until mixture resembles crumbs.
Batter:
Combine flour, salt, baking soda, sugar, and cinnamon; stir in pecans or walnuts. Set aside.
Combine beaten eggs, oil, mashed bananas, drained crushed pineapple and vanilla extract. Add to flour mixture, stirring just until dry ingredients are moistened. Do not overstir!
At this point, I used the batter for not only muffins, but also a medium-sized loaf. You can use it as you wish, of course. Spoon batter into a greased and floured loaf pan. Sprinkle 1/2 of streusel mixture over the top of the loaf. Bake at 350 degrees F. for about 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and let cool on wire rack.
Increase oven temperature to 375 degrees F. Use remaining batter for your favorite-sized muffins, filling paper-lined muffin tins a little more than half full. Sprinkle tops with remaining streusel mixture. Bake about 25 to 30 minutes for regular muffins, and about 15 to 18 minutes for mini-muffins. Let cool for 10 minutes, then remove and finish cooling on wire racks.
Yield: 1 medium loaf, plus 1 dozen medium muffins, plus 1 dozen mini-muffins
