Like any banana bread, I had ripe bananas that needed to be used TODAY, or they were going to the chickens for food. Luckily, I had this recipe saved for a while, and it was the perfect day to make it! I have been replacing my sugar with swerve and stevia. You can use whatever sugar you have! Enjoy! 

Ingredients

• Bread
  • 3-4 medium or large bananas
  • 2 Tbsp brown sugar (swerve)
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 cup butter, softened
  • 1 cup sugar (1/2 cup stevia and 1/2 cup table sugar)
  • 2 eggs
  • 2 cups Kamut flour (or 2.5 cups all-purpose) 
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sour cream or Greek yogurt
• Crumb Topping
  • 1 tsp cinnamon
  • 1/2 cup Kamut flour
  • 1/2 cup brown sugar (swerve)
  • 3 Tbsp butter, cold

Instructions

• Preheat the oven to 350
• Spray a large bread tin or two medium tins (code SARAH_BOWMAR10)
• In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon
• In a large bowl, cream butter and sugar together until light and fluffy
• Add in eggs and beat until mixed
• To the wet ingredients, sift in flour, baking soda, and salt
• Stir until just combined. Add in sour cream and stir
• Pour in mashed bananas and mix until combined

Crumb Topping

• Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly 
• Bake for about 35-40 minutes or until the cake tester comes out clean with just a few moist crumbs stuck to it
• At minute 25, cover the top with foil so the crumble doesn’t brown too much
• Allow to cool for 10 minutes. Move to a wire cooling rack
• Slice and enjoy!

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