Ingredients
1-1/2 cups all-purpose flour1-1/2 cups cake flour1-1/2 cups sugar1-1/2 teaspoons baking powder3/4 teaspoon baking soda3/4 teaspoon salt1/2 teaspoon ground cinnamon1-1/2 cups mashed ripe bananas (2 to 3 medium)1-1/2 cups sour cream3 large eggs, room temperature6 tablespoons butter, meltedSTREUSEL:1/3 cup all-purpose flour1/3 cup sugar3 tablespoons brown sugar1/4 teaspoon ground cinnamon3 tablespoons cold butter1/2 cup chopped pecans
Preparation
Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened.
Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops.
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
