Summer hasn’t ended quite yet and the peaches are still so sweet and delicious and this recipe is a great way to hang onto summer flavor.  I added some extra peaches in the streusel topping which added extra texture and sweetness.  In order to develop the banana flavor,  I used a technique that I learned from Cook’s Illustrated.  It involves a couple of extra steps, but the result is a delicious and much more intense banana flavor in the muffins.  The hints of cinnamon and ginger are just right with the banana and peaches.  Be sure to use very over-ripe bananas and select ripe, but nicely firm peaches as they release less water in the baking process and are easier to dice.

yield 12 muffins


for muffins:

  • 13⁄4 cups flour (I Love Bob’s Red Mill)
  • 3⁄4 cup light brown sugar
  • 5 overripe bananas
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla
  • 11/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup diced fresh peach (1/4 inch dice)

for streusel:

  • 1/2 cup flour
  • 1/4 cup oats
  • 1/4 cup brown sugar
  • 4 tablespoons diced butter, cold
  • 1/2 cup diced fresh peach (1/4 inch dice)


for streusel:

Prepare streusel by combining flour, oats and brown sugar in a bowl.  Add butter, and using your fingers, knead butter into the dry ingredients until mixture is crumbled and granular the size of blueberries.  Combine peaches into mixture and place in refrigerator while you prepare muffin batter:

for muffins: 

Preheat oven to 400. Line a 12 cup muffin tin with paper liners.Place 5 bananas in a large, microwaveable bowl or 6 cup measuring cup, cover with plastic and pierce Saran Wrap with a knife several times to create vent holes. Place covered bananas in microwave for 5 minutes. Remove and strain bananas with sieve collecting all juices (you will have about 1⁄2-3⁄4 of a cup). Allow bananas to strain for about 10 minutes.

Heat collected banana juice in a small saucepan until reduced to 1⁄4 cup. Add butter to melt, whisk in eggs, vanilla and mashed bananas and stir to combine.

Add wet ingredients to dry ingredients and stir just until combined. Fold in diced peaches. Divide batter evenly amongst muffin tins.  Take streusel and divide to cover each muffin, gently pressing streusel into batter.

Bake muffins for about 20-23 minutes.  Muffins are ready when tester inserted in the mile of the muni comes out clean.  Allow muffins to cool in tins for 5 minutes and then transfer to cooling rack to cool completely.  Enjoy!