STEP 1: Preheat oven to 425ºF/220ºC.

STEP 2: Prepare the muffin tin by lining it with muffin paper liners.

STEP 3: Peel and mash the ripe bananas in a large bowl. The riper the banana, the sweeter the recipe.

Tip: If your bananas are slightly unripe, heat them (peel on) for 30-40 seconds intervals in the microwave until they are soft enough to mash.

STEP 4: Add the canola oil and melted butter and mix until well combined.

STEP 5: Stir in the sugar and the light brown sugar and continue to mix until smooth.

STEP 6: Add the eggs, vanilla extract, and buttermilk and continue to mix. Set aside.

STEP 7: In a medium bowl, add all the dry ingredients (flour, baking powder, baking soda, and salt). Stir until combined.

STEP 8: Very gently add half of the dry ingredient mix onto the large bowl with the wet batter. Fold. Then add the second half and continue to fold, very gently, until the mixture is completely smooth. Set aside.

STEP 9: Prepare the streusel. In a medium bowl add the flour, sugar, and salt. Stir together and add the cold butter. Use a fork to blend the cold butter onto the flour mixture, the streusel should resemble coarse raw crumbs. Set aside.

STEP 10: Portion the batter onto the muffin tin and fill each liner ¾ full. Top with the streusel.

STEP 11: Bake for 8 minutes and then lower the oven temperature to 350ºF/175ºC for an additional 8 minutes or until a toothpick inserted into the center of a muffin comes out clean.

STEP 12: Allow to cool down and enjoy!