Preheat oven to 425 ℉, convection if available, and line a muffin tin with paper liners or set out 15 silicon muffin cups.
Add canola oil and butter to a large bowl and stir well. Then stir in sugars until combined. Beat in eggs, vanilla extract, and cream. Add the mashed bananas and stir until thoroughly combined.
In a separate bowl, whisk together your dry ingredients.
Add dry ingredients to your wet ingredients and gently fold in until just combined.
Portion batter into prepared muffin cups until the cups are nearly full.
To prepare the topping, combine flour and brown sugar in a small bowl. Using a pastry cutter or your fingers, cut and mix in the cold butter until your mixture resembles coarse crumbs.
Using a spoon, sprinkle about a tsp of topping over each muffin.
Bake muffins on 425 ℉ for 8 minutes and then reduce the oven temperature to 350 ℉. Do not open the oven door or remove the muffins, just leave them in and reduce the temperature. Bake another 8 minutes until tops are set, and a tester comes back clean.
Enjoy muffins while warm or room temperature. Store in an air-tight container.