Ingredients
1/2 cup butter, softened1 cup sugar2 eggs2 large ripe bananas, mashed (about 1 cup)1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda1 cup buttermilkTOPPING:1/4 cup all-purpose flour1/4 cup packed brown sugar1/4 cup quick-cooking oats2 tablespoons cold butter
Preparation
Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.
Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin.
Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
