super moist vegan banana muffins with crumb topping

#Super moist vegan banana muffins with crumb topping full
#Super moist vegan banana muffins with crumb topping plus

Twelve years ago: Caramel Walnut Banana Upside Down Cake and Swiss Easter Rice Tart Ten years ago: Irish Soda Bread Scones and Spinach and ChickpeasĮleven years ago: Cream Cheese Pound Cake with Strawberry Sauce and Bialys Seven years ago: Lentil and Chickpea Salad with Feta and TahiniĮight years ago: Soft Eggs with Buttery Herb-Gruyere Toast Soldiers Six years ago: Whole-Grain Cinnamon Swirl Bread Three years ago: Cornbread Waffles and Mushroom Tartinesįour years ago: Sesame Soba and Ribboned Omelet Salad and Apricot Hazelnut Brown Butter Hamantaschenįive years ago: The Consolation Prize (A Mocktail) and Baked Chickpeas with Pita Chips and Yogurt Two years ago: Asparagus and Egg Salad with Walnuts and Mint One year ago: Essential French Onion Soup Six months ago: Chickpea and Kale Shakshuka * Please note additional appendices of Banana Tarte Tatin in The Smitten Kitchen Cookbook and Banana Bread Roll in Smitten Kitchen Every Day. The top is as crunchy as a pretzel, the inside is plush and perfectly-crumbed, yet less squidgy than previous iterations. It’s fine today but it’s excellent tomorrow. And if you can bear it, you should wait until tomorrow to cut into it. You’re going to need to bake this for an hour, during which it will get quite dark on top but I promise, it will not taste burnt. I’ve made this a few times and it’s never spilled over - you might want to put a tray underneath the first time, to play it safe because no matter how bored you are, I bet you’re not scrub-the-oven-just-because bored. You’re going to need to take a risk, that is to fill an exactly 6-cup (9×5-inch) loaf pan nearly to the brim and watch as the banana bread climbs to and even a little over it while it bakes.

#Super moist vegan banana muffins with crumb topping full

You’re not allowed to balk at the recipe using a full cup of sugar or two additional tablespoons on top - when you make a banana bread that’s 1.5x the volume of most, you need more of each ingredient (crazy, I know). You might only use 4 but we are going to need 2 heaped mashed cups and that, for me, usually required part or all of the 5th banana. Now, here’s the deal: You’re going to need 5 bananas. And I think you might like this one instead. But over the last few weeks of, well, not doing a whole lot else, I can’t help but notice that we’ve all been making a whole lot of banana bread. So, I created one and I’ve been keeping it to myself for over a year because, see above: SK is probably at Banana Bread Capacity. After creating the pumpkin bread of my dreams and what I hope will be the last zucchini bread recipe you’ll ever need over the last couple years, it began to bother me that the banana bread recipes on the site lacked what these have: a towering height and a crunchy top that will be hard not to lift off in one giant tile and swiftly coat the underside with salted butter.

#Super moist vegan banana muffins with crumb topping plus

I know, I know, you don’t need to tell me that there are already four banana bread recipes on this site, plus four additional banana cakes, and that’s probably enough, right? Genuinely, I believed I was done too, that the Banana Baked Goods course at SK University* had been completed.