Banana-Chocolate-Streusel Muffins

Ingredients

Streusel

140g or 1 cup plus 2 Tbsp all-purpose flour

2g or 3/4 tsp ground cinnamon

360g or 2 cups packed light brown guess

110g or 1/2 cup unsalted butter, cold

Muffins

210g or 1 2/3 cup flour

6g or 1tsp baking soda

1/4 tsp ground cinnamon

2.5g or ½ tsp fine sea salt

230g or 1 cup plus 2½ tbsp granulated sugar

100ml or 6 Tbsp plus 1 tsp canola oil

30g or 2 Tbsp sour cream

10ml or 2 tsp vanilla extract

3 or 4 super-ripe bananas, mashed (340g / 12 oz)

80g / 2¾ oz dark chocolate (55% to 64% cacao), chopped

1 medium-ripe banana, sliced

Directions

Streusel

• Put the flour, cinnamon, brown sugar, and butter in a bowl.

• Using your fingertips, rub the ingredients togethe until the butter is incorporated, the mixture is moist, and you have pea-size chunks of streusel. Set aside

Muffins

• Coat a muffin pan with cooking spray and set aside.

• Sift the flour, baking soda, salt, and cinnamon into a bowl and set aside.

• Put the eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed until light, fluffy, and pale yellow, 1 to 2 minutes.

• Drizzle in the oil while whisking on high speed. Reduce the speed to low and add the sour cream and vanilla. Add the flour mixture and mix on low speed just until incorporated.

• Fold in the mashed bananas by hand, mixing just until incorporated.

• Add the chocolate and mix just until incorporated.

• Spoon a scant 75g / a cup of the batter into each muffin cup and top with 1 to 2 spoonfuls of streusel and a few slices of banana.

• Bake the muffins until a cake tester or toothpick inserted into the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool on a cooling rack. Serve immediately or store in an airtight container at room temperature for up to 2 days.

To adjust for 9in loaf: Bake at 350 for 1 hour