Banana Nut Streusel Muffins are a delicious dessert or breakfast with a moist cake crumb made from a sour cream banana bread recipe. They are topped with cinnamon, sugar and walnuts for a sweet finish.
Banana Nut Muffins
Banana bread is a staple recipe in so many homes. As soon as that bunch of bananas starts to turn brown…you know the ones you were SURE you kids would devour but apparently they don’t like bananas this week… you can’t let them go to waste.
Banana Nut Streusel Muffins are the perfect recipe to use them up!
Banana Bread VS. Banana Muffins
My Mom almost always made loaves of banana bread growing up. Probably because they are much easier pans to wash and it isn’t as time consuming. If I am making a treat for a large group of people, I like making this Peanut Butter Chocolate Banana Bread.
I hate washing muffin pans as much as the next guy, but for the most part I just prefer a single serving of banana bread in muffin form as oppose to having to slice a piece off of a loaf and reseal the container. I know…so lazy!
Not only is it easier to distribute to kids for a snack, it also makes sharing easier. The kids walked a a few muffins over to our new neighbor and left a treat on her doorstep. This is much more manageable for a single person as opposed to a whole loaf.
Streusel Muffin Topping
There is just something extra special about streusel topping on a muffin. Growing up, my Mom would splurge every once in a blue moon and make blueberry streusel muffins.
They were usually from a box though and she would whip up her own crumb topping. When you eat them hot from the oven, they were still fantastic!
For some reason she seemed to make them whenever she made Tuna Noodle Casserole. As an adult, I don’t understand the combination one single bit, but that was the dinner we enjoyed on our Midwest farm.
As a child I always enjoyed the combo because I wasn’t a big fan of the Tuna Casserole, so at least I had a good muffin to enjoy for dinner! HAHA!
As an adult, some of my favorite muffins are Rhubarb Streusel Muffins and of course these Banana Nut Streusel Muffins. Anyone see a theme…? 🙂
What if I don’t have any over ripe bananas?
So if you don’t let bananas get speckly brown in your house and they all get gobbled up before that, you have a couple of options.
First and foremost, some grocery stores sell their over ripe bananas at a discount. My small town grocer does this and it’s a perfect excuse to make Banana Nut Muffins.
If you have a day to spare, you can put your bunch of bananas in a brown paper bag with a couple ripe bananas or apples. This will release ethylene gas which speeds up the ripening process.
How do you ripen bananas in 1 hour?
If time is of the essence or you have the patience of a 5 year old like myself, you can pop them in the oven to really speed the process up.
Place the unpeeled bananas on a sheet pan and bake at 300° for about an hour. This will soften and sweeten the bananas by roasting them.
More sweet recipes using bananas!
- Air Fryer Peanut Butter Banana Egg Rolls
- Banana Protein Pancakes
- Frozen Peanut Butter Banana Whips
- Banana Split Nachos
- Chocolate Banana Quesadilla
Banana Nut Streusel Muffins
Banana Nut Streusel Muffins are a delicious dessert or breakfast with a moist cake crumb made from a sour cream banana bread recipe. They are topped with cinnamon, sugar and walnuts for a sweet finish.
Ingredients
Muffins
- 5 large very ripe bananas, mashed
- 1 c. butter
- 1 1/2 c. granulated sugar
- 2 tsp. vanilla
- 4 eggs
- 1 c. sour cream or full fat plain Greek yogurt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 3 c. flour
Streusel
- 10 oz. chopped walnuts
- 1/2 c. granulated sugar
- 1 tsp. cinnamon
Instructions
- Preheat your oven to 350°.
- In a large bowl, mash the bananas. Add the butter and beat until smooth. Add the sugar, vanilla and eggs and mix well.
- Add the sour cream, baking soda, cinnamon and flour. Mix well and scoop into muffin liners, filling them 3/4 full.
- In a small bowl, combine the streusel ingredients. Top each muffin with a tablespoon of the mixture.
- Bake for 25 minutes at 350° or until tooth pick comes out clean.
- Allow to cool to room temperature and store in an airtight container.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 57mgSodium: 184mgCarbohydrates: 38gFiber: 2gSugar: 21gProtein: 6g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
Doug Golden says
You have proven fantastic recipes that I enjoy using.
Thank you for making them available to me and my family.
My only criticism is the political messages popping up constantly.
Be it gender or BLM equity issues grocers appreciation fund ? What’s that. I was a grocer for 15 years and did not need support or backup from anyone.
it’s not really the format for getting my attention. But it’s your page and you can do what you want.
Danielle Green says
Thank you for the kind words! Most all of those are advertisements that someone else is paying to host on my site. This is similar to Kraft or Pillsbury spending money on ads, which is how I get paid.
Sherylen says
Your recipe tastes divine. May I make a suggestion? In the beginning of the recipe it says to mash the bananas and then add the butter and beat together. There’s no way to cream the butter and sugar together to make the butter light and fluffy. I would state mash the bananas in a separate bowl., Then Cream together the butter and sugar until light and fluffy. Add one egg at a time and fully incorporating between each egg. Then add banana.