• Preheat oven to 350°F. Grease a 9x5 inch loaf pan using the butter wrapper or cooking spray. Melt the butter for the topping and the batter.

Make Streusel Topping

• In a shallow bowl, mix ½ cup sugar with 1 teaspoon cinnamon. This helps prevent the cinnamon from clumping.
  ½ cup white sugar, 1 teaspoon ground cinnamon
• Add ½ cup melted butter and 1 cup flour. Stir until mixture forms a paste. Set aside or refrigerate for easier crumbling later.
  8 tablespoons salted butter, melted, 1 cup all-purpose flour

Prepare Banana Mixture

• Cut the bottom off bananas and peel. Mash 3 ripe bananas in a bowl until chunky, yielding about ¾ to 1 cup mashed bananas.
  3 medium-large very ripe bananas
• Add 2 eggs and 2 teaspoons vanilla extract to the mashed bananas. Mix to break up eggs but keep slightly lumpy.
  2 large eggs, 2 teaspoons vanilla extract

Mix Dry Ingredients

• In a large bowl, combine ½ cup brown sugar, ½ cup white sugar, ½ teaspoon salt, and 1 tablespoon baking powder. Mix well.
  ½ cup light brown sugar, packed, ½ cup white sugar, ½ teaspoon fine grain sea salt or kosher salt, 1 tablespoon baking powder
• Sift in 2 cups all-purpose flour and toss together.
  2 cups all-purpose flour

Combine and Bake

• Add banana mixture to dry ingredients. Pour ½ cup melted butter on top. Using folding motion, gently combine just until no flour is visible. Do not overmix to prevent tough texture.
  8 tablespoons salted butter, melted
• Pour batter into prepared loaf pan (should fill about halfway). Break streusel topping into various sized pieces and crumble evenly over top of batter. Do not swirl streusel into batter.
• Bake on middle rack for 50-60 minutes until internal temperature reaches 190-195°F.

Cool and Serve

• Let cool in pan for 20-30 minutes to allow carryover heat to finish cooking.
• Turn out onto cooling rack and let cool completely. Cut into ¾ to 1 inch thick slices. Serve with coffee.