Source: posted Rosemary at gardenbuddies, original recipe from Allrecipes – Lisa Kreft
adapted by There's Always Thyme to Cook
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar ( I used brown sugar, not packed)
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/2 cup chopped pecans (optional)
Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan, or line with muffin papers. I used silicone muffin cups!
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Mix in the pecans, if using. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
** when I baked it in a Bundt pan it was for about 40 minutes. And a bit longer in a loaf pan.