Mix the crumble top ingredients together in a separate bowl. For the best results, you should use your fingers to rub & squeeze the butter into the cinnamon, brown sugar & flour until the mix resembles a batch of large breadcrumbs. In addition, you should slice the butter very thinly or use a grater.
Set aside the crumble top to be added later on top of the completed banana bread batter.
Preheat oven to 325 degrees F.
Prepare the banana bread batter by first mashing the bananas with a fork.
Soften butter in a microwave.
Stir eggs, bananas and butter together.
Mix in remaining banana bread ingredients. Stir until fully mixed.
Pour batter into a nonstick bread pan.
Sprinkle the crumble top mix evenly across the top of batter in the bread pan.
Bake in the oven for 70 minutes.
Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
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