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This is a wonderful recipe that makes 10 mini loaves of cinnamon-y crumb-topped sour cream banana bread. I love being able to pull one out of the freezer for a quick snack or gift.
Preheat oven to 300 F and place rack in the center of the oven. Spray 10 mini loaf pans with baking spray (I use disposable foil pans that are approximately 5 1/2 x 3 1/4-inches).
Make the crumb topping in a small bowl by combining the melted butter and cinnamon, then stir in the flour, brown sugar, and salt; stirring until clumps form. Set aside.
In a large bowl, cream butter and sugar; add eggs, bananas, sour cream, vanilla, and cinnamon. In a separate bowl, whisk together the flour, baking soda, and salt. Stir the banana mixture and flour mixture together, just until combined.
Pour 1 cup of batter into each prepared mini loaf pan. Divide the crumb topping evenly over all 10 loaves. Bake on center rack for 35-45 minutes, or until a toothpick inserting in the center comes out clean. Loaves can be removed from the pan after cooling for 20 minutes. Cool completely before slicing and serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!