contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Mini Crumb-Topped Sour Cream Banana Breads

Patricia @ ButterYum

This is a wonderful recipe that makes 10 mini loaves of cinnamon-laced, crumb-topped sour cream banana bread.  I love being able to pull one out of the freezer for a quick snack or gift.  I like to bake these in disposable foil pans so I don't have worry about my pans being returned.

Items used to make this recipe:


Mini Crumb-Topped Sour Cream Banana Breads

makes 10 mini loaves (approx 5 1/2 x 3 1/4-inch)

Printable Recipe

Ingredients

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

Directions

  1. Preheat oven to 300F and place rack in center.

  2. Spray loaf pans with baking spray.

  3. 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.

  4. In a large bowl, cream butter and sugar; add eggs, bananas, sour cream, vanilla, and cinnamon.

  5. In a separate bowl, whisk together the flour, baking soda, and salt.

  6. Stir the banana mixture and flour mixture together, just until combined.

  7. Pour 1 cup of batter into each prepared mini loaf pan and sprinkle each with an equal amount of crumb topping.

  8. Bake on center rack for 35-45 minutes, or until a toothpick inserting in the center comes out clean.

  9. Loaves can be removed from the pan after cooling for 20 minutes. Cool completely before serving.