Sunday, September 21, 2014

Another Well-Loved Banana Recipe

I am a Leo and we are known to be fiercely loyal!   

qI've been loyal to my favorite banana cupcake recipe since I tried it for the first time.  (If you haven't read the post, please click here.) Since then, it has been my go-to (one and only) recipe and it has never failed me.  Just when I thought I found the One, here comes another recipe which I absolutely loved too!  You know, besides being loyal, Leos are also big-hearted!   I have so much love to give which means there is room for another recipe in my heart, haha!

Since I loved the Blueberry Muffin recipe of Sally's Baking Addiction (which I blogged about here), I thought of trying another recipe of hers. . . Banana Choco Chip Muffin with Cinnamon Streusel! Sounds yummy right?  Well, they are!  They are also moist (the yogurt does make a difference) and the crumble on top (made of choco chip, walnut and cinnamon sugar) just makes the muffin so good! 

Bananas, Choco chips, Cinnamon and Walnut are just perfect together!

It was another successful baking recipe!  I am actually getting convinced that any recipe which has ripe bananas is good!  Haha!  If you don't eat bananas as a fruit, you may want to try eating banana muffins =).

Hope you like them too!  Happy Baking!

This recipe is from the website of Sally's Baking Addiction



  • 1 and 1/2 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 1 large egg
  • 1 and 1/2 cup mashed bananas, very ripe (about 3 large ripe bananas)
  • 3 Tablespoons yogurt (I used vanilla greek yogurt)


  • 1 tablespoon ground cinnamon
  • 1/4 cup packed light brown sugar (or dark brown sugar)
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts, optional


Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.
Make the streusel first by combining all ingredients in a small bowl. Set aside.
For the muffins: In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is *just* combined. Do not overmix.
Layer one scant Tablespoon of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.
Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely.  Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.

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