|Mini Crumb-Topped Sour Cream Banana Breads - ButterYum|
Mini Crumb-Topped Sour Cream Banana Breads
makes 10 mini loaves (approx 5 1/2 x 3 1/4-inch)
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
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
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.
Note: I've tried many brands of disposable foil pans through the years and there's one brand that I like above all others - Handi-Foil. In full disclosure, the Handi-Foil people have absolutely no idea who I am ;). Anyway, these cute little pans are sold in sets of 5 for less than $2. They have lovely scalloped walls and are sturdy enough to be used over and over again. I find them at my grocery store. Inferior brands bend out of shape when you simply pick them up - and definitely beware of brands that package their mini pans with a metal clip holding them together - they're the flimsiest.