For my last July guest poster I asked Julie or Julie’s Eats and Treats. I have recently fell in love with her blog and have found tons of wonderful recipes. Thank you Julie for guest posting! Make sure to check out her blog too.
This recipe came to mind right away when Carrie asked me to do a guest post. It’s typically a cake in a 9 x 13 in pan, so if you want to do it that way you can also, but I made muffins out of it this morning. It makes about 2 dozen muffins so make sure you have people around to eat them, or you’ll end up like me and eat way to many of them because once you start you can’t stop. Whoa that reminds me of the Pringle’s commercial “Once you pop you can’t stop..” Ok back on subject! We had a few people that were around to help us eat these scrumptious little babies up. My brother and brother-in-law swung by and had two, or maybe even three a piece. There were rave reviews all around. I promise you will not be disappointed, so if you have a few of those spoiled bananas laying around what are you waiting for? Enjoy!
Thanks for letting me do a guest post Carrie. It was nice to meet all of you and come check out my blog, Julie’s Eats & Treats, if you have a chance!
Banana Crumb Muffins
2/3 c. slivered almonds
1/4 c. packed brown sugar
2/3 c. butter, softened
1 1/2 c. sugar
3/4 tsp almond extract
3 c. all-purpose flour
2 tsp baking soda
1/4 tsp baking powder
4 medium ripe bananas
1 c. sour cream
1 c. vanilla or white chips
1. In a small bowl, combine almonds and brown sugar (I omitted almonds due to the fact my hubby doesn’t like them BUT I have made it with them and it’s fab!); set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Ad eggs, one at a time, beating well after each addition. Beat in extract.
3. Combine flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream. Fold in chips. Divide between greased or lined muffin tin. Sprinkle with reserved almond mixture.
4. Bake at 350 degrees for 20 to 25 minutes.
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