Banana quick breads are often very dense and heavy. Here I’ve followed Thomas Keller’s tip and reduced the amount of banana a bit and added a tiny bit of crème fraîche to make them lighter still keeping their banana flavour. The walnut streusel gives them a nutty flavour and a nice crunch and also make them look pretty 🙂 And finally, to make them even better and tastier, I couldn’t help myself but add some vanilla caramel on top.
The recipe makes 8-10 muffins.
- 70 g/ 1/2 c + 2 T all-purpose flour
- 70 g/ 1/3 c caster sugar
- 70 g/ 1/2 c walnuts, chopped
- pinch of salt
- 70 g/ 2.33 oz unsalted butter, cold, cubed
Combine all the first four ingredients in a medium bowl. Add the cold butter and quickly rub it with your finger tips into flour mixture until crumbly.
Keep refrigerated until required. The streusel can be made and kept up to 2 days in the fridge or frozen up to 1 month in a sealed container or plastic bag.
- 170 g/ 1 1/4 c + 1 T all-purpose flour
- 3/4 t baking soda
- 1/2 t baking powder
- 1 t salt
- 120 g unsalted butter, at room temperature, cubed
- 145 g/ 3/4 c light brown sugar, lightly packed
- 80 g/ 1.5 eggs, at room temperature
- 1 t vanilla bean paste or essence
- 25 g/ 1 T + 2 t crème fraîche/ natural yogurt
- 255 g/ 1 c bananas, mashed
- vanilla caramel, for serving (optional), recipe here
Heat the oven to 425ºF/ 220ºC. Line a muffin pan with muffin paper cups.
In a medium bowl, combine the flour, baking soda, baking powder and salt.
In a bowl of a stand mixer, cream together the sugar, butter, until light and fluffy, about 5 min. Add the eggs and vanilla bean paste and continue beating for further 1-2 min. Add in the crème fraîche and mashed bananas and mix until combined.
Stir in the flour mixture with a spatula in few additions until just combined. Do not overmix the batter as this will result in rather dense muffins.
Spoon the batter evenly into muffin cups, filling them 2/3 full. Sprinkle streusel on top of each muffin.
Place the pan in the oven, lower the oven temperature to 325ºF/ 160ºC and bake for 30-40 min. or until the muffins are done. Remove the muffins from the oven, let stand for 10 min. in the pan, then transfer them to a cooling rack.
Pour some vanilla caramel on top before serving, if using.