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.