Cookies and Cream Bars

I know Hallmark Holiday aka Valentine's Day is a big day for most couple but to me, it's a waste of money and time if you're going out to eat and need to wait forever just to get some overpriced food.  I'd rather make a nice meal at home, make a dessert that the husband will love, and be in my comfy clothes.  And although Vday marks the anniversary of when Hearn asked me to spend the rest of my life to him, I am more celebrating that occasion than the holiday itself.  So last night's menu was some Pepperidge Farm garlic toast, a caesar salad, My Lasagna (which he has in the past called 'the sexiest lasagna ever'), and these bars.  I saw these on something that someone was 'pinning' to Pinterest on FB and decided to give them a whirl.  They were ooey and gooey and amazing especially with ice cream cream, fudge, and whipped cream on top, which is what I did for Eric and then had a bite of his.  Eric says that I am trying to kill him with delicious calories because he most definitely put himself into a food coma.

1/2 c butter, softened
1/2 c plus 2 tbsp sugar
1 egg
1 tsp vanilla extract
1 1/3 c all purpose flour
3/4 c Oreo cookie crumbs (about 10-12 Oreos)
1 tsp baking powder
2 King sized Cookies n Cream candy bars
1 1/2 c marshmallow creme (I have never used this stuff ever nor eaten it... damn it's messy!)

Preheat oven to 350 F.  Grease an 8x8 square pan and and line with foil overlapping so that you can lift bars out of pan.  Grease foil. 

Cream butter and sugar in a large bowl until it is fluffy.  Beat in egg and vanilla.  In a small bowl, combine cookie crumbs, flour, and baking powder.  Add dry ingredients to butter and mix until just combined.  Press half of this dough firmly into the bottom of the prepared pan, spreading evenly.  Place the Cookies n Cream bars side by side over the dough, breaking if needed.  Drop marshmallow creme over top of candy bars and use a greased spatula to spread it evenly (if possible!).  Take the remaining dough and using your hands, press into the marshmallow creme, making an even layer.

Bake 25-30 minutes or until slightly browned.  Let cool completely in pan before gently using the overhang, lift out of the pan and place on a cutting board to slice.  When ready to serve heat each bar for 25-30 seconds and store extras in an airtight container. 

Side note:  we did not wait for them to cool completely before we cut some of it.  They were gloppy but definitely delish.

Black Bottom Banana Bars

Apparently, I'm not buying bananas according to Eric's preference.  Apparently, he wants them bought when they are literally green and not even remotely ripe.  I buy bananas that are yellow so when he lets me go to the grocery store alone, I buy enough yellow bananas for the both of us for the week and byTuesday, he apparently has had his last banana.  Whatever.  He gives me an excuse to bake then.

1/2 c butter, softened
1 c sugar
1 egg
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 1/2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 c baking cocoa powder

Preheat oven to 350 F.  Grease a 13x9 pan.  In a large bowl, beat butter and sugar until fluffy.  Add egg, extract, and bananas.  Beat until well combined.  Combine flour, baking powder and baking soda.  Add to butter mixture and beat until just combined.  Divide batter in half.  Add cocoa powder to one half of batter and beat well.  Spread cocoa mixture into pan.  Spoon other half of batter on top of cocoa mixture.  Bake 25 minutes or until fork comes out clean.

[Diabetic Friendly] Key Lime Bars... not my fav

My attempt this week at another diabetic friendly recipe... and I'm not too pleased with the result... bummer.

1 1/2 c graham cracker crumbs
5 tbsp butter, melted
3 tbsp sugar
1 8oz package cream cheese, softened
1 14oz can of sweetened condensed milk
1/4 c Key lime or lime juice
1 tbsp grated lime peel
Additional lime peel for decoration

Preheat oven to 350 F.  Grease bottom of an 8x8 square pan with shortening.  Mix cracker crumbs, butter, and sugar thoroughly with a fork.  Press evenly in the pan and refrigerate while preparing next step.  Beat cream cheese in a small bowl with electric mixer on medium speed until light and fluffy.  Gradually beat in sweetened condensed milk until smooth.  Beat in lime juice and peel.  Spread over crumbs in pan.  Bake 35 minutes or until center is set.  Cool 30 minutes.  Garnish with additional lime peel.  Store, covered, in frig.

Diabetic exchanges: 1 carb (1/2 starch, 1/2 fruit) and 1 fat

Deep Chocolate Ganache Cake with Raspberry Filling

It was one of bestest friends, my Birchy Birch's 30th Birthday last week and I asked her a few weeks ago what cake she wanted me to make for the special occasion.  She said either a chocolate coconut cake or a chocolate raspberry cake.  I made a chocolate cake with coconut frosting last year so I opted for the new choice.  I made it twice-once for Christmas Day as a trial run... so then I revamped the recipe and arrived at this.  It is a very dense, rich cake so be prepared.  However, if you love raspberries and chocolate, it was delicious!

8 oz unsweetened chocolate
8 oz semi sweetened chocolate
7 eggs, separated
1 c all purpose flour
1 c butter, softened
2 c sugar, divided
1 1/2 tsp vanilla extract

9 oz semi sweetened chocolate
1 c heavy whipping cream
1/4 c milk chocolate morsels

8 oz frozen raspberries, thawed and drained
3 tbsp seedless raspberry preserves
1 tbsp sugar
4-6 oz fresh raspberries (for top of cake)


Preheat oven to 300 F.  Grease two 9 inch cake pans and line with waxed paper.  Grease waxed paper and dust with flour.  Set aside. 

To make cake: melt the 8 oz of unsweetened and 8 oz of semi sweetened chocolate in a microwave safe bowl on 50%, being sure to stir every 45-60 secs so chocolate does not burn.  Cool and beat in egg yolks.  In a large bowl, beat butter, 1 1/2 c sugar, and vanilla until light and fluffy.  Add chocolate mixture and beat until smooth.  Stir in flour until just combined.  In another large bowl, beat egg whites until frothy.  Add the remaining 1/2 c sugar 1 tbsp at a time, beating on high speed with a hand mixer until all sugar has been added and it makes stiff peaks.  Fold egg white mixture into the chocolate mixture in thirds.  Evenly spread into prepared pans and bake for 45 minutes or until the toothpick comes out clean.

To make frosting:  In a medium saucepan, heat cream until just boiling, stirring occasionally so not to burn.  Stir in 9 oz of semi sweetened chocolate and milk chocolate.  Remove from heat and continue stirring until all chocolate is melted and mixture is smooth.  Place cling wrap over top, pressing down so that wrap touches surface of chocoalte (to avoid a skin forming) and place in frig until it is spreadable.

To make filling:  Combine thawed and drained frozen raspberries with raspberry preserves and 1 tbsp of sugar.

To build cake: remove waxed paper from cake. Starting one inch in from the outside of cake, dig out approximately a 1/4 inch of cake.  Spoon in raspberry filling.  Top with second layer and frost top and sides of cake.  Top with fresh raspberries if desired.  Serve immediately.

Cornbread=SUCCESS... FINALLY!!!

Some people who have known me a long time know that I have failed at cornbread repeatedly.  Cheesy Cornbread=FAIL was my latest attempt about a year ago and I have had zero desire to attempt to make it again.  However, while we were laying on the couch watching the Winter Classic Flyers game today and waiting for our dinner of Slow Cooked Chicken Casablanca to be ready, I suddenly had the urge to have cornbread.  Perhaps this was a pregnancy craving... I have no idea.  However... it actually turned out succesful!  Maybe the spur of the moment decision to have it or the fact that I'm pregnant or maybe the planets aligned for me but it actually was delicious... warmed up with butter of course but is there any other way to eat cornbread?!  Regardless, I am ecstatic.

1 c all purpose flour
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/3 c vegetable oil

Preheat oven to 400 F.  In a large mixing bowl, combine flour, cornmeal, sugar, salt, and baking powder.  Stir in egg, milk, and vegetable oil.  Pour into a greased 9 inch round pan and bake 20-25 minutes or until toothpick comes out clean.

Chocolate Fudge

So easy, so simple, so delicious... I cannot believe what I used to pay for fudge down the shore!!!  This recipe is easy to double but continue to make it in two separate square pans for easier handling.

I didn't take a picture of just the fudge... this is one of the many cookie trays I made and there is fudge sprinkled around on it

2 c semi sweet chocolate morsels
1 c milk chocolate morsels
1 14oz can sweetened condensed milk
dash of salt
1 1/2 tsp vanilla extract
1 c white morsels

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt  Remove from heat and stir in vanilla and then white morsels.  Stir just until well blended.  Spread evenly into a 8x8 or 9x9 pan that had been lined waxed paper.  Chill at least 2 hours in the frig or until firm.  Turn over onto a cutting board and cut into squares.  Store in an airtight container in the frig.  Makes 2 1/2 pounds of fudge.

Pumpkin Oatmeal Cookies

Eric loved these.  I dislike pumpkin and these were no exception.  They just tasted bland but it seemed like anyone who likes pumpkin loved these.  They maintained a moist texture and the recipe made a lot!

1 1/2 c butter, softened
2 c packed brown sugar
1 c sugar
1 15oz can solid packed pumpkin
1 egg
1 tsp vanilla extract
4 c all purpose flour
2 c quick cooking rolled oats
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt

Preheat oven to 350 F.  In a large bowl, combine butter and sugar.  Beat in pumpkin, egg, and vanilla.  Combine flour, oats, baking soda, cinnamon, and salt.  Gradually add to creamed mixture.  Drop by tbsp 2 inches apart onto a prepared cookie sheet.  Bake for 10-12 minutes or until lightly browned.  Cool slightly before removing to a wire cooling rack to finish cooling.  Makes 10 dozen.

Chippy Galore Cookies

1 c butter, softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tbsp vanilla extract
2 1/4 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c each of semi sweet chocolate chips, milk chocolate chips, and white OR vanilla chips
1 c mixed nuts

 In a large bowl, cream butter and sugars.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Combine flour, baking soda, and salt; gradually add to creamed mixture.  Combine chips and nuts; stir into dough.  Refrigerate dough for at least an hour.  Preheat oven to 325 F.  Drop by tbsp full 2 inches apart on a prepared cookie sheet.  Bake for 12-15 minutes or until golden brown.  Cool slightly on pans and remove to wired cooling rack to cool completely.  Makes 9-10 dozen cookies.

Chunky Drop Cookies

1 c butter, softened
1 c packed brown sugar
1/2 c sugar
2 eggs
3 tsp vanilla extract
2 1/2 c all purpose flour
3/4 tsp baking powder
2 c thin pretzels, chopped
1 c coarsely chopped dry roasted peanuts
1 c semi sweet chocolate chunks
1/2 c raisins

Preheat oven to 350 F.  In a large bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Combine flour and baking powder, gradually add to the creamed mixture and mix well.  Stir in pretzels, peanuts, chocolate chunks, and raisins.  Drop by heating tbsp 2 in apart on a prepared cookie sheet.  Bake 10-14 minutes or until edges golden brown.  Cool for 2 minutes and remove to wire cooling racks.  Makes approx 6-7 dozen.

Peanut Butter Reese's Cup Brownies

I had decided to double this recipe.  It turned out good but I was suggest not doubling it and instead baking the quantity for two separate 8x8 pans as the original recipe reads.  The reason being is that when you go to pull the bars out of the pan as directed, it is too dense and the bars crack down the middle.  It just isn't as pretty of a presentation then because you're not able to cut the bars into pretty squares.  I'll give the recipe based on how I will do it next time!

1/2 c butter
3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
6 oz semi sweet chocolate, chopped
1 c sugar
2 large eggs
1 tsp vanilla extract
8 Reese cups, chopped

Heat oven to 350 F.  Grease an 8x8 inch with shortening.  Line with 2 crisscrossed pieces of parchment paper, greasing in between and leaving an overhang on all sides.  Grease the top of parchment paper as well.
In a medium bowlm whisk together flour, cocoa powder, baking powder, and salt.  Set aside.  In a large microwave safe bowl, combine chocolate and butter.  Microwave on high for 30 second intervals, stirring between each, until melted and smooth.  Let cool slightly and whisk in sugar, eggs, and vanilla, stirring until smooth.
Add flour to the mixture and mix until just combined (do not overmix!).  Fold in Reese cups.  Spread batter into prepared pans and bake until a toothpick comes out clean  when inserted into the center, about 30-35 minutes.  Let cool completely in the pan before using the overhang of parchment to pull the bars out and cut into 16 squares.

Caramel Chocolitas

One of my favorite new recipes that I discovered and tried!!!

2 c all purpose flour
1 3/4 c quick cooking rolled oats
1 1/2 c packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 c butter, melted
12-14oz of vanilla caramels, unwrapped
1/3 c milk
2 c semi sweet chocolate morsels
1 c milk chocolate morsels
1/2 c mixed nuts

Preheat oven to 350 F.  Line a 13x9 pan with foil, extending the foil over the edges of the pan.  Grease foil and set aside.  In a large bowl, combine flour, oats, brown sugar, baking soda, and salt.  Add melted butter and mix until crumbly.  Reserve 1 1/2 c for topping.  Press remaining crumb mixture into bottom of prepared pan.  In a small microwave bowl, combine caramels and milk.  Microwave on 50% power for 4 to 6 minutes or until caramels are melted and mixture is smooth.  Stop and stir every 45 seconds to 1 minute to avoid burning.  Sprinkle chocolate morsels and nuts over crust in pan.  Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.  Bake for 20-25 minutes or until light golden brown.  Cool pan on a wire rack.  Use the foil to lift uncut bars out of pan and cut into bars.  Store in a single layer and cover.

Cream Cheese Frosted Carrot Cake Bars

1 package of 2 layer yellow cake mix
1/4 c milk
1/2 vegetable oil
1 tsp vanilla
1/2 tsp ground ginger
2 eggs
1 c finely shredded carrot
1/2 c raisins

frosting:
4 oz cream cheese, softened
1/4 c butter, softened
1/2 tsp vanilla extract
2 1/2 to 3 c powdered sugar

Preheat oven to 350 F.  Lightly grease and flour a 15x10x1 inch pan; set aside.  In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs.  Beat with a mixer on medium speed until well combined.  Stir in carrot and raisins.  Pour batter into prepared pan, spreading evenly.  Bake 20-22 minutes or until top springs back when lightly touched.  Cool in pan on wire rack. 

In large bowl, combine, cream cheese, butter, and vanilla.  Gradually beat in powdered sugar until frosting is spreadable.  Frost cooled cake.  Cut into bars and serve in cupcake wrappers.

Peppermint Chocolate Snowballs

So for some reason I became obsessed with having a 45 hour baking marathon leading up to Christmas Eve... I was determined to complete 17 recipes (half of which were new to me) for cookies, bars, and a cake.  I have decided that I am officially insane.  Being nearly 8 months pregnant, I was exhausted and I only accomplished 14 of the 17 original items. In theory, I had thought I would really need that many baked goods for 5 normal sized cookie trays and one ginormous one.  Umm... no.  But anyway... the next few recipes are what I accomplished.

1 1/2 c powdered sugar
1 1/4 c butter, softened
1 tsp peppermint extract
1 egg
1/2 tsp salt
20 Starlight mints (red/white and green/white ones), crushed finely
1 tsp vanilla extract
3 c all purpose flour
1 tsp baking powdeer
2 c semi sweet chocolate morsels

Preheat oven to 350 F.  In a large mixing bowl, cream powdered sugar, butter, extracts, and egg.  Beat at medium speed until creamy, scraping sides.  Reduce to low speed and add flour, baking powder, and salt.  Continue to beat, scraping sides, until well blended.  By hand, stir in crushed mints and morsels.  Scoop by tbsp onto a prepared cookie sheet and bake 9-11 minutes or until edges set and start to slightly brown.

Perfect Chocolate Fondue aka 'Crack'

2 c Hershey's Semi Sweet Chocolate Morsels
1 c Hershey's Milk Chocolate Morsels
1/2 c Heavy Whipping Cream
1 tsp Vanilla Extract

In a medium saucepan over medium heat, combine and melt the two types of chocolate heavy whipping cream.  Stir constantly.  Stir in extract.  Continue to heat until smooth.  Transfer to a small fondue dish (reserving any extra to refill... because you will need to) and serve with dipping sticks as well as a variety of dippers: strawberries, banana slices, marshmallows, pretzels, brownies, and cookies.

Chocolate Fudge Shortbread

I've never made shortbread before but decided that if I was going to make it, it definitely had to involve chocolate... but this recipe went one step further and made it a chocolate fudge layer.  The hardest part of this recipe?  Spreading the shortbread dough into the pan.  There is not a large amount of dough to cover the base of a 13x9 pan and it actually took me longer to do than the shortbread took to bake.  The second hardest part?  Not eating more than a bite to make sure it tasted good enough to take to one of my bestest's holiday party tonight along with Caramel Popcorn and an oatmeal version of my Chocolate Chip Cookie Bars.  I will definitely be making these again!

1 c butter, softened
1/2 c confectioner's sugar
1/4 tsp salt
1 1/4 c all purpose flour
1 14oz can sweetened condensed milk
2 c semi sweet chocolate chips
1 tsp vanilla extract
1/4 c finely chopped nuts (I always use the Nut Topping nuts when a recipe calls for nuts)

Preheat oven to 350 F.  In a mixing bowl, cream butter, sugar, and salt until fluffy.  Gradually beat in flour.  Spread into greased 13x9x2 pan and bake for 16-20 minutes or until edges start to brown.

In a microwave safe bowl, combine sweetened condensed milk and chocolate chips.  Microwave uncovered for 1-2 minutes or until chips are melted.  Be sure not to heat too long.  Stir until smooth.  Stir in extract.  Spread over cooled shortbread.  Sprinkle with nuts and gently press into chocolate.  Refrigerate until set and cut into squares.

Chocolate Banana Chocolate Chip Cookies aka Dirty Moneky Cookies

Another item for my 'banana tour in the baking world.'  I found this recipe in one of my cookie recipe books and altered it a little since banana can be an overwhelming flavor in baked goods.  They remind me of a drink that Hearn and our friends were drinking in Key West this summer called the Dirty Monkey (I had a small sip to see why they were all obsessed with the frozen concoction).  These are more of a cake-like type cookie than what you are used to with a typical chocolate chip cookie.  Anyway, the original recipe called for 3 dozen.  I think I just make bigger cookies because I ended up with 2 dozen.  Either way, they are delicious-nice moist cookie with good chocolate flavor and just the right amount of banana flavor to make you think you are eating something healthy.

5 tbsp butter, softened
1/2 c sugar
1/2 c ripe, mashed bananas (about 2 medium)
1 egg
1 tsp vanilla extract
1 tbsp cocoa powder
1 c all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1 c semi sweet chocolate chip morsels

Preheat oven to 350 F.  Prepare 2 large cookie sheets; grease.  In a bowl, cream butter and sugar.  Blend in egg, vanilla, and mashed bananas.  Combine flour, baking powder, baking soda, and cocoa powder.  Blend into creamed mixture.  Stir in morsels.  Drop spoonfuls on batter onto prepared cookie sheets and bake for 10-11 minutes or until edges start to brown.  Move to a cooling rack.  Cool completely before storing.

Halloween Candy Graveyard Cookies

I found this recipe online.  It was some my video blogger.  Sadly, I do not have a photo of these cookies because Hearn and I ate a few but then I closed up the container while they were still warm (pregnancy brain I presume) and woke up the next morning to a gigantic glob of chocolate cookie aka non-useable cookie for the tray.  Anyway, they tasted good while they lasted and at least I got all of the leftover Halloween candy out of the house.

1 c total of leftover chopped Halloween candy (I used 1/3 c of chopped Kit Kats, Almond Joys, and Hershey's bars)
1/4 c milk
1 1/2 c flour
1/2 c cocoa powder
1 tbsp baking powder
1 tsp baking soda
pinch of salt
2 eggs
10 tbsp unsalted butter, room temperature
3/4 c packed brown sugar
1/4 c sugar

Preheat oven to 350 F.  Combine flour, baking soda and powder and cocoa powder.  Cream butter, brown and granulated sugar together.  Beat eggs into creamed mixture one at a time.  Add 1/2 flour combination, combine well.  Add milk and the rest of the flour mixture.  Combine well.  Stir in Halloween candy.  Refrigerate dough 10-15 minutes to firm up for easier handling.  Drop large tablespoonfuls of batter onto a greased cookie sheet.  Bake 8-10 minutes.  Cool completely before storing.

Banana Cake with Cream Cheese Frosting

I've been a blog posting slacker as of late.  For the holidays, I made three goodies trays: one for each of our parents and one for a friend who was having a holiday party.  I made a variety of baked goods, which included: Chocolate Chip Cookie Bars, Pumpkin Cookies with Vanilla Glaze, Peanut Butter Blossoms, Homemade Brownies, Graveyard Cookies, and this... Banana Cake with Cream Cheese Frosting.  I've realized through my 'tour of the use of banana in baking' that banana really makes baked goods moist and delicious... and besides, you don't feel as guilty eating a cookie or cake when it has fruit in it... because it's 100% healthy, right?  Right?!?!  Anyway, this was no exception.

1/2 c butter, softened

1 1/2 c sugar

2 eggs

1 c sour cream

1 tsp vanilla extract

2 c all purpose flour

1 tsp baking soda

1/4 tsp salt

2 medium ripe bananas, mashed (about 1 c)

Frosting:

8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

3 3/4 to 4 c confectioner's sugar

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add eggs, sour cream, and vanilla.  Combine flour, baking soda, and salt.  Gradually add into the creamed mixture.  Mix in bananas.  Spread into a greased 13x9 pan.  Bake for 30 minutes or until toothpick comes out clean.  Cool.

For frosting, in a large bowl, beat the cream cheese, butter, and vanilla.  Gradually, beat in enough confectioner's sugar to achieve desired consistency.  Frost cooled cake.  Cover, store in frig.

Banana Nut Brownies

I've been buying bananas in excess again but slightly because I have found a plethora of banana recipes I want to try.  This is called a brownie recipe but I would like to taste more chocolate than you do in this one.  Maybe a handful of semi sweet morsels would help...  Anyway, Eric said he's assuming they are healthy since they contain fruit :)

1 stick butter, melted and cooled
1 c sugar
3 tbsp baking cocoa
2 eggs, lightly beaten
1 tbsp milk
1 tsp vanilla extract
1/2 c all purpose flour
1 tsp baking powder
3 small ripe bananas, mashed
1/4 c chopped nuts
Confectioner's sugar (optional)

Preheat oven to 350 F.  In bowl combine butter, sugar, and cocoa.  Stir in eggs, milk, and vanilla.  Blend in flour and baking powder.  Stir in banana and nuts.  Pour into a greased 8x8 square pan and bake 45 minutes or until the top of brownies spring back when you touch.  Cook on a wire rack.  Dust with confectioner's sugar just before serving if desired.

Banana Crumb Muffins

We've begun to overbuy on bananas lately so instead of repeatedly making banana bread, I've been on the hunt for different banana recipes.  I made Banana Cupcakes with Nutella Frosting last week.  I wonder if I'll run out of banana recipes...  Anyway, I actually preferred these cupcakes over last week's.  The nutella frosting was a little rich for me (I cannot believe I just said that!) but I guess when eat a lot of bland food, anything is too rich for you ;)

1 1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 c sugar
1 egg, lightly beaten
1 tsp vanilla
5 tbsp butter, melted
1/3 c packed brown sugar
2 tbsp all purpose flour
1/4 tsp cinnamon
1 tbsp butter, softened

Preheat oven to 375 F.  Lightly grease 10 muffin cups or line with muffin papers.  In a large bowl, combine flour, baking soda, baking powder, and salt.  In another bowl, beat together bananas, egg, sugar, vanilla, and melted butter.  Stir banana mixture into flour mixture until moistened.  Spoon batter into prepared muffin cups.  Fill to top.  In a small bowl, mix brown sugar, 2 tbsp flour, and cinnamon.  Cut in 1 tbsp softened butter until it resembles a coarse cornmeal type mixture.  Sprinkle topping generously over muffin tops.  Bake for 18-20 minutes or until center of muffin comes out clean.