Cinnamon Crunch Banana Bread

INSTRUCTIONS

• 1 For the Crunch Topping, mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.
• 2 For the Banana Bread, preheat oven to 350°F. Line bottom and long sides of 9x5-inch loaf pan with parchment paper, extending sides up and out of pan to create handles. Spray pan and parchment with no stick cooking spray. Sprinkle lightly with flour.
• 3 Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Stir in bananas and sour cream. Beat on low speed just until well blended. Gradually beat in flour mixture until well mixed. Stir in walnuts (optional).
• 4 Pour half of the batter into prepared pan. Sprinkle evenly with half of the Cinnamon Crunch mixture. Add remaining batter, spreading evenly into pan. Sprinkle with remaining Crunch mixture.
• 5 Bake 1 hour to 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (If topping browns before bread is cooked through, tent with foil during last few minutes of baking.) Cool in pan 10 minutes. Use parchment handles to lift bread from pan. Cool completely on wire rack, or slice and serve warm.