INGREDIENTS:
3/4 cup unsalted butter
1 1/2 cup sugar (300g)
2 large eggs, room temperature
3-4 ripe bananas, mashed (3 large or 4 small. If you use 4 large this can end up being too “mushy”)
1 teaspoon vanilla
2 cups all purpose flour (260g, weighing is much better but you can also scoop a spoon and pour that into the measuring cup)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream or buttermilk (I prefer sour cream)
1 teaspoon cinnamon
1 cup brown sugar
Alternate Topping:
1/2 cup powdered sugar
1/2 cup all purpose flour
4 tbsp unsalted butter, melted
1/2 tsp cinnamon
Combine all ingredients. Crumble mixture over the top of the batter before baking.
INSTRUCTIONS:
Preheat oven to 350 degrees, grease 2 loaf pans
Cream butter and sugar until fluffy, 3-4 minutes
Add eggs one at a time
Beat in bananas and vanilla
Sift flour together with baking soda and salt
Add to mixture alternately with the sour cream or buttermilk, beginning and ending with flour
Pour half of the batter at bottom of each pan
Add layer of cinnamon/brown sugar mixture
Pour rest of batter into pans, adding the remaining mixture to the top of each loaf (or the crump topping)
Bake for 45-50 minutes
Cool out of the oven for 10 minutes, and then remove from pan and place on cooling rack until room temperature