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)

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.