Imagine this, moist banana muffins with a buttery crumb topping spiced with the perfect amount of cinnamon and drizzled with a creamy vanilla glaze. This is another great recipe for using up those overripe bananas.
Espresso cake is a cinnamon-seasoned cake finished off with a rich morsel besting and generally showered with a straightforward vanilla frosting. Banana biscuits are well, banana biscuits. We as a whole understand what those are.This formula is fundamentally a blend of the two! Furthermore, they’re similarly pretty much as heavenly as the name recommends. Clammy, rich, cinnamon-y, and sweet! I’m advising you, one chomp and you’re in heaven.You can have them for breakfast, early lunch, treat, and everything in the middle. They’re very irresistible.
In my family bananas are a staple. At whatever point I go to the supermarket I generally get a pack or two. I purchase such countless bananas at times yet shockingly they never end up in the cooler or the trash. They generally end up in paunches and it’s plans like this one that make me continue to return for additional.
There are three sections to this formula. I realize that sounds extremely scary and from the outset it may appear as though a great deal yet gathering these delightful marvels is very straightforward.I love cinnamon so much and in spite of the fact that there’s just 2 teaspoons in this whole formula, I find that it’s the ideal sum. Banana biscuits and cinnamon are an exemplary pair. You can’t turn out badly.
In spite of the fact that I have an immense sweet tooth I didn’t need these biscuits to be excessively sweet. In this way, there’s just 2/3 cup in the biscuit player alongside the regular sugars from the overripe bananas, just as 1/2 cup in the morsel fixing, and 1/2 cup powdered sugar in the coating. I feel that is all that could possibly be needed!
Moist banana muffins with a buttery crumb topping spiced with the perfect amount of cinnamon and drizzled with a creamy vanilla glaze. This is another great recipe for using up those overripe bananas!
- 6 tablespoons butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3 overripe bananas, mashed
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract.
- Preheat the oven to 375°F.
- Line muffin pan/s with muffin liners and set aside.
- In a medium-sized bowl combine butter, brown sugar, and cinnamon.
- Add the flour and mix until fully incorporated. *Mixture will be mushy and this is normal! The next step will fix that.
- Using a fork, continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary (this will take a minute or two). Set aside.
- In a large bowl combine bananas, sugar, cinnamon and salt.
- Beat in the oil, eggs, and vanilla extract.
- Add the flour and baking soda and gently mix until combined. Do not overmix!
- Scoop the batter into the muffin pan filling the cups two-thirds of the way full.
- Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
- Bake for 15 – 16 minutes until the centers are fully baked and a toothpick inserted comes out clean.
- Cool in pan 5 minutes then transfer to a wire rack to cool completely.
- In a small bowl mix together the powdered sugar, cream/milk, and vanilla extract (if glaze is too thick add a splash more cream/milk).
- Drizzle over the fully cooled muffins then serve.