So delicious, moist and light! A perfect snack with tea or a breaky on the run. If you want to make these ahead of time they also freeze well and can be taken out and popped into the microwave or oven to reheat.
Food waste tip: We’ve all watched a bunch of bananas start reaching their turning point on the counter, this is the perfect recipe to whip out when it happens! You can also freeze your (over-)ripe bananas and save them for this recipe if you’re not ready to bake just yet.
Bananas:
4 large bananas (ripe, over ripe, or frozen works fine), peeled, in 1in pieces
2-3 Tbsp brown sugar
1 Tbsp dark rum (optional)
Crumble:*
1/3 C butter, softened
1/3 C flour
1/3-1/2 C brown sugar
1/2 C rolled oats
pinch of salt
Recipe:
1/2 C Olive Us Single Varietal Extra Virgin Olive Oil (something mild-medium works perfectly, although I also love them just the same with a more robust EVOO; or try Olive us Butter Olive Oil)
1/2 C brown sugar, packed
2 eggs
Bananas (above)
1tsp baking soda
1/2 tsp baking powder
1/4 tsp each: nutmeg, clove, cinnamon, and ginger
1 tsp Olive Us Pacific Blue Flake Salt (or Thai Ginger Salt, Fleur de Sel, etc)
1 tsp vanilla extract
2-3 tsp dark rum (optional)
1 1/2 C flour, sifted
Heat oven to 350F. Add the banana pieces to a sheet pan and sprinkle the brown sugar and rum over top. Bake for 10-15 minutes or until lightly caramelized. Remove from oven and set aside to cool, then mash until most lumps are gone.
*Unlike the cake, this crumble isn’t a science. I usually just add the ingredients until it looks right, but here’s my (rough) version. Make the crumble by combining all crumble ingredients and mashing with forks or with your hands to get the butter worked throughout. If it looks a bit dry then just add more butter (and vice versa if it’s looking over saturated). Make a bit extra if you’re prone, like me, to eating some along the way…
Preheat oven to 350F. Prepare muffin pans with liners (makes about 18).
In a large bowl, whisk the olive oil, brown sugar, and eggs together. Mix in the cooled, mashed bananas until combined. Add the baking soda, baking powder, spices, salt, vanilla, and rum and whisk until fully incorporated.
In 3 parts, fold the flour into the mixture and keeping folding until just incorporated. Do not over mix.
Spoon batter into muffin papers and fill to just under 2/3rds full. Top generously with crumble.
Bake at 350F for 20 minutes or until a toothpick comes out clean. Serve warm and enjoy!
…or cool and turn them into these delicious cupcakes!
