I recently made a batch of Moist Banana Muffins using mashed bananas, melted unsalted butter, and granulated sugar. I added diced cold butter and a sprinkle of cinnamon for a crunchy topping and finished with a creamy vanilla glaze. Each bite brings a unique blend of textures and flavors that truly impress me.

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I recently stumbled upon a twist on the classic banana bread muffin, and I just had to share my take on it. I combined the laid-back vibes of a banana fritter recipe with a coffee cake twist to create these unique muffins that just kind of blow your mind.

I used three overripe mashed bananas along with a good mix of melted unsalted butter, a touch of baking soda and salt, and enough granulated sugar to sweeten things up perfectly. I even added an egg and vanilla extract to tie everything together.

The crumble topping made from diced cold butter, extra sugar, and a bit of all-purpose flour gives them a satisfying crunch that contrasts the soft, moist interior. And yeah, I topped it off with a creamy glaze made from powdered sugar, milk, and an extra push of vanilla extract.

Once you try these, you’ll wonder why you ever settled for the ordinary!

Why I Like this Recipe

I like this recipe cuz it lets me use up those overripe bananas and they make the cake so moist and flavorful. I also love how the crumb topping comes together with the cold butter and cinnamon – it gives a nice crunchy, buttery texture that reminds me of a coffee cake. Another thing is the creamy vanilla glaze that’s drizzled on top, it really makes the muffin feel extra special and tasty. Lastly, I appreciate that it’s easy to whip up even when I’m not feeling super motivated in the kitchen, which makes it a perfect go-to treat.

Ingredients

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Bananas: They add natural sweetness, fiber and moisture for a rich, tasty texture.
Butter: Melts into a smooth base while cold butter gives a crunchy, satisfying topping.
Sugar: Sweetens the fritters through both crumb topping and glaze that enhance every bite.
Egg: Adds protein and structure, binding all the ingredients together properly.
Flour: Main carbohydrate that holds every element together and creates a tender crumb.
Vanilla Extract: Enhances overall flavor with a warm inviting aroma and subtle taste.

Ingredient Quantities

3 medium overripe bananas, mashed

1/3 cup unsalted butter, melted (plus 1/4 cup cold butter diced for topping)

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar (divided, 1/2 cup for crumb topping)

1 large egg, lightly beaten

1 teaspoon vanilla extract (plus 1/2 teaspoon extra for the glaze)

1 1/2 cups all-purpose flour (divided, 1/3 cup for crumb topping)

1/2 teaspoon ground cinnamon (for crumb topping)

1/2 cup powdered sugar (for creamy vanilla glaze)

1 tablespoon milk (for glaze)

How to Make this

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1. Preheat the oven to 350°F and lightly grease your muffin tin with butter or nonstick spray.

2. In a large bowl, mash the 3 overripe bananas well then stir in the 1/3 cup melted butter, the beaten egg and 1 teaspoon vanilla extract along with 1/4 cup of the granulated sugar.

3. In another bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/4 teaspoon salt.

4. Gently fold the dry ingredients into the banana mixture and stir just until combined dont overmix.

5. Spoon the batter into the prepared muffin tin filling each about 2/3 full.

6. For the crumb topping, combine 1/3 cup flour, 1/2 cup granulated sugar, 1/4 cup cold diced butter and 1/2 teaspoon ground cinnamon in a small bowl. Use your fingers or a fork to mix it until it gets crumbly.

7. Sprinkle the crumb topping evenly over each muffin.

8. Place the tin in the oven and bake for about 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

9. When the muffins are done, remove them from the oven and let them cool in the tin for a few minutes then transfer them to a rack.

10. Meanwhile, make the glaze by whisking together 1/2 cup powdered sugar, 1 tablespoon milk and an extra 1/2 teaspoon vanilla extract until smooth then drizzle generously over the muffins before serving.

Equipment Needed

1. Oven – for baking the muffins at the proper temperature
2. Muffin tin – to shape your muffins
3. Butter or nonstick spray – for greasing the muffin tin
4. A large bowl – to mash the bananas and mix the wet ingredients
5. A medium bowl – for combining the flour, baking soda, and salt
6. A small bowl – to mix the crumb topping and later for the glaze
7. Measuring cups and spoons – to measure out all your ingredients accurately
8. A fork or whisk – to beat the egg and to blend the glaze ingredients
9. A spatula or wooden spoon – for gently folding the dry ingredients into the wet
10. A cooling rack – to let the muffins cool after baking
11. A toothpick – to test if the muffins are done

FAQ

Q: Can I use bananas that aren't super ripe?

A: It's best to use overripe bananas cause they mash easier and bring out a natural sweetness. If you use firmer ones, the texture might not blend as smooth.

Q: What's the reason for using both melted butter and cold diced butter?

A: The melted butter helps mix everything together and gives rich flavor, while the cold butter adds a crumbly texture when combined with sugar and flour for the topping.

Q: Can I swap granulated sugar for brown sugar?

A: You can try this, but it will change the flavor and texture a bit. Brown sugar adds moisture and a slight molasses taste, which might be fun to experiment with if youre feeling creative.

Q: Do I have to include the egg?

A: The egg acts as a binder and helps hold the batter together, so its best not to skip it unless you use a substitute like applesauce or a flax egg.

Q: How can I tell when my fritters are done?

A: They should be a nice golden brown on the outside. I usually check by inserting a toothpick; if it comes out clean or with just a few crumbs, then youre good to go.

Banana Fritters Recipe By Tasty Substitutions and Variations

If you don’t have unsalted butter, try melted coconut oil instead. It gives a nice tropical hint.
If you’re out of baking soda, you can use baking powder. Use about three times the amount to get a similar rise, but be careful with the flavor.
Instead of granulated sugar, brown sugar works pretty well. It adds extra moisture and a bit of caramel flavor.
You can swap vanilla extract with almond extract for a twist. Remember, almond extract is stronger, so you might want to use a little less.
If you’re avoiding eggs, mix one tablespoon of ground flaxseed with three tablespoons of water to make a flax egg which does a good job binding the ingredients.

Pro Tips

1. Make sure you stir the batter just until the dry mixes are incorporated – overmixing can make your muffins tough instead of light and fluffy.
2. Keep the butter for the crumb topping really cold. Cold butter helps the topping get that perfect crumbly texture when it bakes.
3. When you fill the muffin cups, try to keep the batter evenly distributed. It may seem obvious but uneven batter can lead to muffins that cook unevenly.
4. Let the muffins cool for a few minutes in the tin before moving them to a rack. This helps them set up properly so they don’t break apart when you remove them.

Banana Fritters Recipe By Tasty

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

353

kcal

Equipment: 1. Oven – for baking the muffins at the proper temperature
2. Muffin tin – to shape your muffins
3. Butter or nonstick spray – for greasing the muffin tin
4. A large bowl – to mash the bananas and mix the wet ingredients
5. A medium bowl – for combining the flour, baking soda, and salt
6. A small bowl – to mix the crumb topping and later for the glaze
7. Measuring cups and spoons – to measure out all your ingredients accurately
8. A fork or whisk – to beat the egg and to blend the glaze ingredients
9. A spatula or wooden spoon – for gently folding the dry ingredients into the wet
10. A cooling rack – to let the muffins cool after baking
11. A toothpick – to test if the muffins are done

Ingredients

3 medium overripe bananas, mashed
1/3 cup unsalted butter, melted (plus 1/4 cup cold butter diced for topping)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar (divided, 1/2 cup for crumb topping)
1 large egg, lightly beaten
1 teaspoon vanilla extract (plus 1/2 teaspoon extra for the glaze)
1 1/2 cups all-purpose flour (divided, 1/3 cup for crumb topping)
1/2 teaspoon ground cinnamon (for crumb topping)
1/2 cup powdered sugar (for creamy vanilla glaze)
1 tablespoon milk (for glaze)

Directions

Preheat the oven to 350°F and lightly grease your muffin tin with butter or nonstick spray.
In a large bowl, mash the 3 overripe bananas well then stir in the 1/3 cup melted butter, the beaten egg and 1 teaspoon vanilla extract along with 1/4 cup of the granulated sugar.
In another bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/4 teaspoon salt.
Gently fold the dry ingredients into the banana mixture and stir just until combined dont overmix.
Spoon the batter into the prepared muffin tin filling each about 2/3 full.
For the crumb topping, combine 1/3 cup flour, 1/2 cup granulated sugar, 1/4 cup cold diced butter and 1/2 teaspoon ground cinnamon in a small bowl. Use your fingers or a fork to mix it until it gets crumbly.
Sprinkle the crumb topping evenly over each muffin.
Place the tin in the oven and bake for about 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
When the muffins are done, remove them from the oven and let them cool in the tin for a few minutes then transfer them to a rack.
Meanwhile, make the glaze by whisking together 1/2 cup powdered sugar, 1 tablespoon milk and an extra 1/2 teaspoon vanilla extract until smooth then drizzle generously over the muffins before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.