Coffee Cake Banana Bread

This recipe for me combines the best of both of my favorite carbo-loaded worlds.   Banana bread meet coffee cake.  I definitely have a favorite regular banana bread recipe and it is still my go to when I need something a little "healthier" or not quite as messy for a go to snack.  This recipe has a crumbly topping and a moist and banana-ey bottom.  I use a mini loaf pan and they make the perfect after school snack; or sliced and taken to a potluck.  If you have a tried and true banana bread recipe too, I promise you that it's not cheating to try this one too!!  You won't regret it!!

Bread
3-4 meduim bananas
2 tbsp brown sugar
1 1/2 tsp vanilla
3/4 tsp ground cinnamon
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 tbsp sour cream

Topping
1 tsp cinnamon
1 cup flour
1 cup brown sugar
6 tbsp butter, cold and cubed

Preheat oven to 350.  Grease 4 mini loaf pans.  In a small bowl, mash bananas together with brown sugar, vanilla, and ground cinnamon.  In a different and larger bowl, cream butter and sugar together until light and fluffy.  Add in eggs and beat until mixed.

To the wet ingredients, sift in flour, baking soda, and salt.  Stir until just combined.  Add in sour cream and stir. Pour in mashed bananas, and mix until combined.  Distribute evenly into the 4 greased mini loaf pans.

To make the crumb topping, combine all ingredients and cut together with a pastry cutter.  Cut until the topping looks like course pea sized crumbs.  Sprinkle the topping evenly over the top of the 4 mini loafs.  Bake for about 30-40 minutes or until an inserted toothpick comes out clean.

Allow bread to cool for 10 minutes.  Remove from mini loaf pan and let cool on a wire rack.  Enjoy!