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:
baking spray https://amzn.to/3j0agXa
mini foil loaf pans https://amzn.to/36mstJd
Mini Crumb-Topped Sour Cream Banana Breads
makes 10 mini loaves (approx 5 1/2 x 3 1/4-inch)
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
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.