If you find yourself with extra bananas past their prime as I do then this banana bread recipe is for you. Not only is the bread by itself amazing but when combined with the crumb topping it takes it up a notch.
Preheat oven to 350 F degrees and grease two 8x4 bread pans. I use cooking spray.
In a small bowl mash bananas, then stir in brown sugar, vanilla extract, and ground cinnamon.
In a large bowl, cream butter and sugar together. A standing mixer, handheld mixer, or a good strong arm all work. I have made all three ways and no complaints from the testers.
Add eggs to butter and sugar mixture. Stir until well blended.
To the butter, sugar, and egg mixture add flour, baking soda and salt.
Add mashed banana mixture to large bowl and mix until combined.
Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter (fingers work great too). Mix until the topping looks like coarse crumbs. Really make sure there is little to no "dust" flour unmixed. Really get in there and combine.
Evenly pour bread batter in prepared pans. Sprinkle crumb topping evenly over batter in each pan.
Bake for about 35-40 minutes or until tester (aka toothpick) comes out with a few crumbs stuck to it.
Cool for 10 minutes in the pan. Remove from pan and cool on wire rack. Good luck if you can wait until completely cooled. :)
Slice and enjoy!