2 c. brown sugar
½ c. shortening
½ c. butter
3 1/2 c. flour
2 t. baking soda
5 mashed bananas
½ c. butter (at room temperature, or microwave for about 15 seconds)
1 c. brown sugar
1 c. flour
2 c. pecans or walnuts (chopped)
Cream sugar, butter, and shortening. Add eggs, mix well, and make sure to scrap the bottom of the bowl. Add flour, and baking soda, mix until combined. Then add bananas. Set this mixture aside.
For the streusel topping, cream butter and sugar together (the butter should be very soft). Add flour and combine completely, the mixture should look like a crumble. With your hands mix in the chopped nuts. You want to have some texture to the streusel, so with your hands you can clump it together while mixing. Add just over half the streusel to the muffin mixture and lightly fold in. There should be waves of streusel in the mixture, you do not want to over mix this!!
Scoop the muffin mixture into the liners, going about 2/3 up. This recipe should make about 3 dozen muffins (but on the smaller side). Or you can make 2 dozen, and make a loaf with the remaining, which is what I do. Sprinkle the remaining streusel on top of the muffins generously. You can pat it down slightly to make sure it sticks.
Bake at 350 for about 18 minutes, if your oven tends to burn, bake at 325. When the muffins are done a toothpick will come out clean. Make sure to not overcook them, they’re much more delicious when still moist.
For a loaf, cook at 325 for close to 45 minutes.