Step 1

Preheat oven to 350F. And spray three 5x3x2-inch mini baking pans very well with floured cooking spray or grease and flour the pans; set aside. See Notes about baking pan options.

Step 2

Streusel Topping - To a medium bowl, add the melted butter, 1/3 cup flour, sugars, cinnamon salt, and fluff very lightly with a fork to combine until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently. If the topping is very wet and is not fluffing into small pebbles and marbles and is more like wet sand, add additional flour up to 1/2 cup total, or as necessary, to create a streusel; set aside.

Step 3

Bread - To a large bowl, add the egg, sugars, oil, sour cream, vanilla, and whisk to combine.

Step 4

Add the bananas and stir to incorporate.

Step 5

Add the flour, cinnamon, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.

Step 6

Evenly turn batter out into each of the three prepared pans, smoothing the tops lightly with a spatula.

Step 7

Evenly divide and sprinkle the streusel topping over the top of each pan.

Step 8

Bake for about 30 to 34 minutes (I baked 32 minutes), or until a toothpick inserted in the center comes out clean. Start checking at 25 minutes for doneness. Because all bananas vary in their moisture content, and because all ingredients, ovens, and climates vary, the baking times listed are only guidelines and you need to bake your banana bread until it is done. Watch your bread, not the clock.

Step 9

Allow bread to cool in pans for about 30 minutes or until cool enough to turn out. Bread will keep airtight at room temp for 5 days or in the freezer for up to 4 months, noting the streusel may not stay as crispy and crunchy after freezing/thawing but the taste will still be great.