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Napoleon's Banana Muffin
November 30, 2005

Incredible! I made this in a bundt cake pan, spraying the pan with nonstick/flour spray, sprinkling chopped nuts into the bottom before putting in part of the batter... then using the "streusel" portion of the recipe (omitting the butter) mixed with 1-2 Tbsp. cocoa powder as 2 separate "layers" between the batter (pour in some batter, sprinkle streusel, more batter, more streusel, and top with the last of the batter. I baked it at 350-degrees for an hour, with no other adjustments for high altitude (we're at 7220-ft). When it's cut, the streusel inside made it look like it was a lot more work than it really was. This really beats banana bread for using up some very ripe bananas!

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