Popular Flavors in a new form
This is yet another bribe. Or well a Thank you. When I was sick and in the hospital P's work was very accommodating with him calling to be with me the first day. They have been very busy making changes lately and I knew that him being out would be hard on them. But they let him be with me anyway. So they really like streusel, especially P's boss, so I wanted to change up the recipe a bit and I just froze the last of the summer strawberries I could find at the store. So why not combine bananas and strawberries. This is a very popular flavor combination, just go to any smoothie store and trust me it will be on there. So I figured why not. I heard they were good but alas I can't not eat them being allergic to strawberries and everything. (Gasps ensue!) Do you ever cook with something that you can't eat?
Streuseled Strawberry Banana Bread Muffins
3 eggs
1 cup of vegetable oil
2 cups of sugar
3-4 mashed overly ripe bananas
2 teaspoons of vanilla extract
3 cups AP flour
1 teaspoon of salt
1/4 teaspoon of baking powder
1 tablespoon of cinnamon
1 teaspoon of baking soda
12 strawberries, halved
Streusel Topping - see recipe below
Preheat oven to 325 degrees. Line 2 regular size muffin pans with paper liners.
In a large bowl beat eggs until light and frothy. Mix in the oil and sugar. Stir in the bananas and vanilla. Combine the flour, cinnamon, baking soda, baking powder, and salt. Pour the flour mixture into the egg mixture and mix until combined. Fill each liner until it is 3/4 of the way full then top with half a strawberry then top evenly with the Streusel Topping. Bake for 20-25 minutes or they are a little past golden brown. Cool on a rack in the pans for 5 minutes then remove from the pans let it cool completely.
Streusel Topping
7 tablespoons of butter, melted and cooled
1 cup AP flour
½ cup sugar
½ teaspoon of cinnamon
¼ teaspoon of baking powder
¼ teaspoon of salt
