Sour Cream Crumb Banana Bread

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Tender slices of Sour Cream Crumb Banana Bread make the perfect morning treat. Straight from the oven this is hard to resist.

I have bananas in my house at all times. I'm sure you'll all agree that if you have bananas - you always have a couple that are really ripe and ready to make into bread. I have a few versions that I love to make and you're going to LOVE Sour Cream Crumb Banana Bread. It's so delish - the sour cream really helps make it a moist and delish quick bread to make.
In general - quick breads are my absolute favorite to make. They give you that awesome feeling of being the great chef in your kitchen - baking bread.but they are almost zippo work! You guys that's my kind of recipe! Easy plus awesome taste equals perfect in my life!
I like to make this for my family on the week-ends and then if we have any left overs they make it into the school lunches. My kids love it when they find a home made goodie in their lunches!
Want to try out some more awesome quick breads? We have a bunch!

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Streusel Topped Pumpkin Bread

Sour Cream Crumb Banana Bread

Adapted from [Tasty Kitchen|http://tastykitchen.com/recipes/breads/mini-crumb-topped-sour-cream-banana-breads/]
Ingredients

For the bread

6 T unsalted butter, softened
1½ cups granulated sugar
2 medium eggs
3 whole peeled ripe bananas
8 ounces sour cream
1 t vanilla extract
1 t ground cinnamon
1½ t baking soda
¼ t salt
4-½ cups All-purpose Flour

For the crumb topping

2 T melted unsalted butter
¾ t cinnamon
¼ c of flour
¼ c brown sugar
dash of salt

Instructions

Preheat oven to 350℉
Grease the 5 mini pans or 2 regular sized loaf pans
Make the crumb topping by stirring together the melted butter and cinnamon, then stir in the flour, brown sugar, and salt; until clumps form
Cream the butter and sugar; add eggs, bananas, sour cream, vanilla, and cinnamon
Whisk together the flour, baking soda, and salt in a separate bowl
Add the flour mixture to the banana mixture a little at a time until combined
The mini loaf pans take about 1 cup of the batter and the larger loaf pan takes about 2 cups or so Evenly distribute the crumb topping over all the loaves
Bake the mini loaves for 15-20 minutes and the normal sized loaves for 30-40 minutes until a toothpick inserted comes out clean
Loaves can be removed from the pans after about 15 minutes, cool at least 30 minutes on a wire rack total before slicing