Mini Crumb-Topped Sour Cream Banana Breads

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

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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.

Blueberry Pomegranate Oat Smoothie

This month's Crazy Cooking Challenge theme:  Fruit Smoothies/Shakes

What recipe did I choose:  Pomegranate Blueberry Oatmeal Smoothies from The Yummy Life by Monica.

Did we like it:  You bet we did.  Just get a look at that amazing color - you can tell they're super healthy. They're easy to make too - and you can even freeze them if you want to make them way in advance.

Pomegranate Blueberry Oat Smoothies

Printable Recipe

adapted from The Yummy Life

Ingredients

• 1/4 cup uncooked oats (old fashioned or quick oats)

• 1/2 cup skim milk

• 1/2 cup pomegranate juice

• 1/4 cup low-fat Greek yogurt

• 1 cup fresh or frozen blueberries

• 1/2 teaspoon pure vanilla extract

• 2-3 teaspoons honey

Directions 

1. Combine ingredients in blender and blitz until smooth (I love my Ninja).

2. Refrigerate at least 4 hours (or up to 3 days) before serving.

3. Blend or shake if mixture separates.

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