Banana Bread Muffins with Crumb Topping


I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins

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Oatmeal Banana Chocolate Chip Muffins

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Flourless Oatmeal Banana Chocolate Chip Breakfast Muffins is what I called these on Instagram and what they really should be called. But holy mouth full! These are really good and great for a fast, healthy breakfast on the go for the whole family. However, I typically do not enjoy baking without flour. Or eating baked goods without flour. I like my gluten! BUT, to please my husband I made these… now I just have to see if my son will eat them!

The recipe below can easily be doubled to make 24 muffins. But a dozen is perfect for my little family of 3 🙂 Go start your ovens and lets bake!

What you will need:

Muffin tin lined or sprayed with non-stick spray

2 ripe bananas
1 large egg
1 cup milk
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups old fashioned rolled oats
1/2 cup chocolate chips

Note: I used regular sized chocolate chips but if I make these again will use mini. It’s a pretty thin batter so some chocolate chips fell to the bottom and got stuck to the pan.

Preheat oven to 350 degrees fahrenheit. In a large bowl, mash bananas with a fork. Add egg, milk and brown sugar and whisk until combined. Add baking powder, vanilla and cinnamon and whisk until combined. Stir in oats and chocolate chips.

Pour batter evenly into prepared cupcake tin. Bake for 22-26 minutes. Allow to cool slightly before taking out of pan. Store covered for a couple days. Enjoy!

Makes 12 muffins

Chocolate Banana Cake with Chocolate Buttercream Frosting

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I know, I know! ANOTHER banana bread/cake recipe. Ugh. I have like 20 now up on this site. But they are all so good and I always have the ingredients on hand so banana bread or cake is what I make! This one is so easy and with the buttercream frosting it can be used as a birthday cake. So delicious, so moist, my stomach hurts because I literally just ate 3 pieces. And my pieces are huge.

For the buttercream, I actually don’t even measure out my ingredients anymore. I’ve made SO MANY freaking cakes within the past 2 years that I can honestly say I’ve become a pro at buttercream. However, I did list the ingredients and about how much you need for this cake. But you will see or come to realize that every buttercream is different depending on the person and what you want for each cake. If you have any questions, send me a comment!

So, without anymore typing/reading, go start your ovens and let’s bake a cake!

What you will need:

9 x 13 inch glass bake pan sprayed with nonstick spray

2 cups granulated sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
2 large eggs
1/2 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the chocolate buttercream: 

1/2 cup unsalted butter at room temp
2 tablespoons milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar

For the cake, preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside. In another large bowl, whisk together the mashed bananas, eggs, water, milk, oil and vanilla. Pour the dry ingredients into the wet and stir or whisk until combined. The mixture is quite wet.

Pour into prepared pan and bake for 33-40 minutes. Mine was done right at 33 minutes. Allow to cool completely on a wire rack before frosting with the buttercream.

To make the buttercream: Beat the butter until smooth and creamy. Add cocoa powder and milk and beat until combined. Slowly add in powdered sugar until you reach desired consistency. Note: You cannot beat buttercream too much! Keep beating until you get what you want!

Frost the cake when it has cooled completely. Store covered at room temperature. Enjoy!

Double Chocolate Banana Bundt Cake

Introducing…. My new KitchenAid mixer! Isn’t she beautiful?! The color is Majestic Yellow. I’m trying to think of a name for her, like Majesty, Mrs. Butter, or Queen… Thoughts? I will let you know once I decide 🙂

On to the recipe. I know this cake isn’t much, and I actually was not going to post it, but it’s the first thing I baked/made using the new mixer so I felt it was a must. Let’s get on with it… pull out those mixers (if you have one) and start baking!

What you will need:

10 cup bundt pan, greased

3 large bananas
2 teaspoons lemon juice
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
3/4 cup mini semi-sweet chocolate chips
Powdered sugar for dusting

Preheat oven to 375 degrees. In a small bowl, mash the bananas with the lemon juice. Set aside. In another bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In the bowl of your mixer, beat oil and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

Slowly beat in flour mixture, alternating with the buttermilk until just combined. Fold in bananas and chocolate chips.

Pour into prepared pan and bake for 45-55 minutes. Allow to cool in pan on a wire rack for 30 minutes before inverting to cool completely. Dust with powdered sugar if desired. Slice and enjoy!

So gorgeous, right?! I had a piece for breakfast yesterday. Yum yum.

Popeye Muffins

Yes, these are GREEN muffins! Made with spinach and bananas, sure to please even the pickiest eater. Feel free to call them whatever you want. I chose Popeye because, well… he eats spinach 🙂 But if you make these during Christmas, they can be Grinch muffins, or during St. Pat’s they can be Shamrock, etc. Both my 3 year old son and my husband enjoyed these. I had a bag of spinach that I needed to use up. And I’m just not a salad person. So naturally I found a way to bake with them! Go start your ovens and make these perfect snack!

What you will need:

8 cupcake liners

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 cup vegetable oil
1/2 cup milk
1 banana, mashed
1 teaspoon vanilla extract
About 3 large handfuls of baby spinach

Note: This is half the recipe and made 8 muffins. Feel free to double it if you need more! Oh, and there are no eggs 😉

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and cinnamon. Set aside. In a blender (I used a Magic Bullet), blend oil, milk and spinach until there are no chunks. Pour into the dry ingredients and add the mashed banana and vanilla. Stir until combined.

Pour into liners about 2/3 of the way full. Bake for 16-18 minutes. Let cool completely on a wire rack. Enjoy!

Banana Pudding Cake

I asked my husband what kind of cake I should make and he said , “banana pudding cake.” I was intrigued. I never thought to make a cake like this before. Sure, banana pudding is easy. But this takes it to another level! Yum! And you can’t get any easier than Cool Whip as the frosting. I hope my hubby likes it because I could eat this entire thing by myself in one sitting. So, let’s go! Start those ovens…

What you will need:

(2) 9 inch cake pans, greased and floured

For the cake:

1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 eggs + 2 egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
(1) 3.4 ounce packet of banana instant pudding
1 cup milk (I used whole but you can use whatever you like)

For the filling:

(1) 3.4 ounce packet of vanilla (or banana) instant pudding
1 1/4 cups whole milk
About 2 small bananas sliced thin

For the frosting:

Cool Whip (I used about 1 1/2 containers, including the filling)
Nilla Wafer cookies

To make the cake:

Preheat oven to 350 degrees Fahrenheit. In a large bowl (or bowl of your electric mixer), beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla.

In another bowl, whisk together flour, baking powder and banana pudding mix. Slowly add to the wet mixture. Beat in milk until everything is just combined. Do not overmix!

Pour batter into prepared pans and bake for 24-26 minutes or until a toothpick comes out clean. Let cool in pans for 20 minutes before inverting and cooling completely on wire racks.

To make the filling:

Stir together all ingredients and refrigerate for about 10 minutes. Then, once the cake is completely cooled, spread a thin(ish) layer over one of the cake layers. Top that with the sliced bananas.

Top with next cake layer. Push down gently but firmly. Finish with completely covering the cake with cool whip and decorate how you wish with the cookies.
Enjoy!

 

Banana Cake with Spiced Vanilla Buttercream 

I know, I know. Another banana cake recipe. But this one NEEDS to be made!! So delicious! There are no words to describe this buttercream. Holy moly get in my belly RIGHT NOW. Yes, I am screaming! I found this recipe on Pinterest as a “picked for you” and tried it. I changed it a bit but love how it turned out. Definitely different than other banana breads I’ve made. Read the entire recipe before starting and you will see why. Go start those ovens…

What you will need:

9 inch springform pan, greased

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cups vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 ripe bananas
2 teaspoons lemon juice
1 1/2 cups buttermilk

For the buttercream:

8 oz. cream cheese
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
3-4 cups powdered sugar

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, mash bananas with the lemon juice. Add to the wet mixture and beat until combined. Slowly add the dry ingredients, alternating with the buttermilk until everything is combined. Pour into prepared pan and bake for about 60 minutes or until a toothpick comes out clean.

IMMEDIATELY put in freezer for 30 minutes. This is a new step I learned makes the cake stay moist. It worked really well and cooled the cake quick so you don’t have to wait forever to frost.

To make the buttercream:

In a large bowl (or bowl of your electric mixer), beat cream cheese and butter until soft and smooth. Beat in vanilla and cloves. Slowly add in powdered sugar 1 cup at a time until you reach desired consistency. Frost the cooled cake. I mean, it’s gorgeous!

Slice and enjoy!

Store covered in the fridge 🙂