Banana Pumpkin Spice Bread (or muffins)

• 4 beyond ripe bananas, smashed
• NOTE- I store bananas that have turned brown/black in the freezer until ready to use, then thaw them out and drain off the excess water that comes from them having been frozen. 
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup but why would you want to do that?)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons Pumpkin Spice 
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• For crumble topping: 
• 1/2 cup of butter NOT melted
• 1/2 cup of sugar (I used brown sugar for this)
• 1/2 cup of flour
• Place ingredients into a bowl, then cut together with a pastry cutter until crumble mix is crumbly. Set aside
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• You do NOT need a Kitchen Aid mixer for this, it is easily mixed with a wooden spoon. 
• Mash bananas completely, and add in melted butter, sugar, vanilla, and baking soda. 
• Stir in flour a little at a time. 
• I ended up adding an extra 1/4 cup of flour because of the extra liquid from my bananas being frozen. Rule of thumb- you don't want the mixture to be runny. Add about 2 tablespoons more flour at a time until it is thickened enough to stick to a spoon. 
• Add in spices. I went a little extra on the pumpkin spice because I LOVE pumpkin flavor. If you love pumpkin and have some on hand, you can add in some pureed pumpkin along with the bananas. 
• Mix together and pour into greased/buttered loaf man or muffin pans. Fill about 3/4 full. This recipe should make one loaf or 12 muffins ( I doubled it to get rid of bananas and made both haha). 
• Once in the pans, sprinkle the crumb mixture on top and place in the oven at 350 for 1 hour. 
• Muffins only take about 30 minutes, the loaf will take closer to an hour. Wait until toothpick inserted in the center comes out clean and top and edges are a deep brown. 
• Remove from pan to cool on a wire rack and serve with butter. 
• Enjoy! 
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