I had bananas that needed baking up, as well as some strawberries tucked in the back of the fridge, so these came together in a snap. And they are so moist and flavorful, it was worth turning the oven on despite the 98-degree day.
3/4 cup butter, room temp
2/3 cup firmly packed light brown sugar (I used 1/3 light, 1/3 dark, because that was the last of the light)
3 ripe bananas
1 cup cake flour (I substituted 2 tablespoons cornstarch and a scant cup of flour)
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup sliced fresh strawberries
2 tablespoons granulated sugar (I used Sugar in the Raw, and likely a lot more than 2 T)
Cream the butter. Add sugar and blend well. Mash bananas, beat into butter along with eggs.
Sift together cake flour, flour, salt, baking soda, and baking powder. Add flour mix to the batter and mix well. Stir in sliced strawberries. Spoon the batter into greased muffin tins, sprinkle the top with generous amounts of sugar. Bake 20 minutes, serve warm.
Makes 12 muffins.