We were in the right place at the right time, because Alex's aunt already owned an ulu and the gift was just sitting there without a home. Alex's cousin asked us if we wanted it, and we accepted it happily. I'll be honest. It just looks cool. It has quickly become my go-to tool for chopping things, particularly nuts.
Having a 2-year old has made bananas become a staple in the home. I sometimes will buy the biggest bunch I can find so that I will have a few leftover to make something yummy. I decided to branch out from my regular banana bread and found a banana crumb muffin recipe.
I don't know what it is about this recipe, but my hunch is that it's the crumb topping that makes it so delicious. My daughter loved them, my husband loved them, and I loved them. It was a winner all around. The recipe didn't call for nuts, but I always add walnuts to anything baked with banana.
Banana Crumb Muffins
Adapted from recipe by Lisa Kreft
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/2 cup walnuts, chopped (optional)
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.