Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 24 to 36 servings
- Streusel Topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick or 4 Tablespoons) cold butter, cut into 1/2-inch square chunks
- 3 cups all-purpose flour
- 2 cups sugar
- 1-1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 2 cups mashed ripe bananas
- 1 (8-ounce) can crushed pineapple, thoroughly drained
- 3 eggs, lightly beaten
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Place sugar, flour, cinnamon, and cold butter in the bowl of a food processor fitted with the metal blade. Pulse until mixture resembles coarse crumbs. Do not over-process. (You may also do this by hand using a pastry cutter.) Set aside.
In a medium bowl, combine mashed bananas, drained crushed pineapple, beaten eggs, oil, and vanilla extract. Add to flour mixture, stirring with a wooden spoon just until dry ingredients are moistened. Do not overstir!
At this point, I use 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
Banana Pineapple Streusel Muffins Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.