Mini Crumb-Topped Sour Cream Banana Breads


from ButterYum
makes 10 mini loaves (approx 5 1/2  x  3 1/4-inches)

Banana Bread:
12 tablespoons unsalted butter, softened
3 cups white granulated sugar
3 large eggs
6 ripe bananas, mashed
16 ounces sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fine salt
1 tablespoon baking soda
4 1/2 cups all-purpose flour

Topping:
3 tablespoons unsalted butter, melted
1 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup brown sugar (light or dark)
pinch of salt  

Preheat oven to 300F and place rack in center.  Spray loaf pans with baking spray.

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 and sprinkle each with an equal amount of crumb topping.  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 serving. 
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