Ingredients
- 3 ripe bananas, mashed
- 1/2 cup butter, melted (113g)
- 2 large eggs
- 1/2 cup granulated sugar (105g)
- 1/2 cup light brown sugar, packed (118g)
- 2 1/4 cups all-purpose flour (270g)
- 1/2 cup sour cream (130g)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Streusel topping
- 85g all purpose flour (2/3 cup)
- 80g brown sugar (1/3 cup)
- 70g unsalted butter, melted (5 tbsp)
- 1 1/2 tsp cinnamon
- Pinch of salt
- Cinnamon sugar
- 50g brown sugar (1/4 cup)
- 1 tsp cinnamon
Instructions
- Preheat oven to 425F (220°C) Line or grease a 1.5 pound loaf pan.
- Mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Set aside. (You’ll use about ¼ cup for the middle and the rest on top.)
- In a large bowl, add mashed bananas, melted butter, granulated sugar, and brown sugar, eggs, and whisk until smooth.
- Mix in sour cream and vanilla and mix until well combined.
- Add flour, baking soda, and salt. Mix just until combined.
- Pour half the batter into the loaf pan
- Sprinkle ¼ cup streusel + all the cinnamon sugar evenly over the batter
- Add remaining batter
- Top with remaining streusel
- Bake at 425°F (220°C) for 10 minutes
- Without opening the oven, reduce temperature to 350°F (175°C) Continue baking for 45–55 minutes, until a toothpick comes out with moist crumbs.
- If the streusel browns too quickly, loosely tent with foil during the last 15–20 minutes.
- Cool in pan 15–20 minutes, then transfer to a rack.
