Mini Crumb-Topped Sour Cream Banana Breads

Ingredients

• FOR THE BREAD:
• 12 Tablespoons Unsalted Butter, Softened
• 3 cups Granulated Sugar
• 3 whole Eggs (large)
• 6 whole Ripe Bananas, Peeled And Mashed
• 16 ounces, weight Sour Cream
• 2 teaspoons Pure Vanilla Extract
• 2 teaspoons Ground Cinnamon
• 1 Tablespoon Baking Soda
• ½ teaspoons Fine Salt
• 4-½ cups All-purpose Flour
• FOR THE CRUMB TOPPING:
• 3 Tablespoons Unsalted Butter, melted
• 1 teaspoon Cinnamon
• ½ cups All-purpose Flour
• ½ cups Brown Sugar (light Or Dark)
• 1 pinch Salt

Preparation Instructions

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.