I love banana bread. I have worked on perfecting a healthy banana bread. I like it, my husband likes it, my kid - not so much.
I buy bananas every week, and then at least one or two end up mushy and in the freezer. But then the next thing you know, you have 15 bananas in the freezer. I wish I were exaggerating. I decided to look for a new muffin recipe that maybe my kid would like, and I found this recipe.
So, when I adjust recipes to healthify them, I do a few things:
1. cut the sugar
2. substitute some whole wheat flour for regular
3. cut the fat by subbing applesauce
On this recipe, I decided to only cut the sugar in the main recipe from 3/4 c to 1/3 c. I mean, really, the recipe says that it makes 10 muffins. I got 12. But 3/4 c sugar is 12 Tbsp (not even counting the streusel topping), so that's 1 Tbsp sugar per muffin, which is a lot. And bananas are sweet.
In any event, these were awesome. I have to say that using the full amount of butter and using all regular flour made them moist and fluffy compared to my usual muffins. Maybe next time I'll try a teeny bit of whole wheat flour. I also added 1/2 cup of peanut butter chips. And the topping - I didn't pack my brown sugar, just loosely scooped.
Now if I could only get rid of the fruit flies that seem to love my bananas.