Banana Buttermilk Muffins

Good, not the best banana muffin I have ever had, although I am sure it is much healthier than that one! :)  I added one extra banana than what was called for in the recipe.  I feel like there is never enough banana flavor, and I still don't think there was.  I also added the vanilla and took out the flour in the crumble.  Next time I would double the crumble recipe ... I normally do in situations such as this and I forgot ...it's the best part! 

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 3 large ripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• TOPPING:
• 1/4 cup packed brown sugar
• 1/4 cup quick-cooking oats
• 2 tablespoons melted butter
• 1 teaspoon vanilla

Directions

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.
• Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients and  Sprinkle a teaspoonful on each muffin.
• Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 15 muffins.