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FOR THE TOPPING
- 25 g
unsalted butter, chilled
- 25 g
plain flour
- 25 g
light brown soft sugar
- 50 g
pecans, chopped
- Step 1For the crumble topping, rub the butter into the flour using your fingertips until mixture resembles large breadcrumbs. Stir in sugar and pecans and set aside.
- Step 2Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with muffin cases.
- Step 3For the muffins, in a large bowl, mash bananas, then mix in butter, yogurt, egg and vanilla. Into a separate bowl sift flour, bicarbonate of soda and baking powder. Stir in the sugar and pecans. Mix the dry ingredients into the banana mixture until just combined. Divide among the muffin cases.
- Step 4Scatter over crumble mixture. Bake for 30min until well risen and golden. Cool in tin for 5min, then transfer to a wire rack to cool completely before serving.
To store These are best eaten on the day of baking, but will keep in an airtight container at room temperature for up to 1 day.
Per serving:
- Calories: 298
- Protein: 5g
- Fat: 15g
- Sat fat: 5g
- Carbs: 36g
- Sugars: 22g
- Fibre: 2g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
