Preheat the oven to 190 degrees C. Grease two twelve-cup muffin tins.
In a mixing bowl mix bananas, 1/2 cup brown sugar, honey, rum and cognac with an electric mixer until smooth.
In a large bowl whisk together 3 cups flour, bicarb soda, baking powder and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs and melted butter. Pour banana mixture and creamed egg mixture into the flour and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full.
In a small bowl mix together 1 cup brown sugar, 3 tablespoons flour and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.
Bake muffins in preheated oven for 20 minutes, or until done.