HOW TO MAKE IT :
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Preheat oven to 350 degrees and lightly spray a 9×13 pan with non-stick spray. Set aside.
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Combine softened butter and sugar in a bowl and beat until well combined. I used a hand mixer but you can mix it by hand or with a stand mixer. Add mashed bananas, eggs, vanilla and sour cream, mix to combine.
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Add flour, baking powder, salt and stir until just combined {don’t over mix}. Pour into the bottom of the greased 9×13 pan.
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In a small bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a fork. Don’t over work the mixture or you will get a paste and it will change the texture of the bread. Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean. Serve warm or cool and cover. Store at room temperature for up to 3 days.
Recipe Notes :
- Cake makes 12 large pieces of crumb cake.
- Make ahead and freeze for up to 3 months.
- Add 1/4 cup of chopped pecans to the crumb mixture for added taste and texture.
