Blogger Cindy Ensley of Hungry Girl por Vida tops classic banana bread with a crumbly cinnamon streusel.
SAVE ON THIS RECIPE!
For a sweeter, more banana-y bread, make sure to use very ripe and brown-flecked bananas.
Refrigerating the streusel while you make the batter for the banana bread makes it so the streusel doesn’t just melt into the top of the bread while it bakes and ensures a crunchy, crumbly coating.
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