Spiced Banana Bread With Crumb Topping

• FOR THE CRUMB TOPPING:
• 1/4 cups All-purpose Flour
• 1/3 cups Light Brown Sugar, Packed
• 1/3 cups Pecan Pieces, Chopped
• 2 Tablespoons Cold Butter
• FOR THE BANANA BREAD:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 Tablespoon Cinnamon
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Ginger
• 3/4 cups Light Brown Sugar, Packed
• 1/2 cups Unsalted Butter, Softened
• 2 whole Large Eggs, Beaten
• 1 teaspoon Vanilla Extract
• 3 whole Ripe Bananas, Mashed
• 1/4 cups Dried Cranberries

1. Preheat oven to 350u0b0F. Grease loaf pan with butter and line with parchment paper.
2. For the crumb topping:
3. In a large bowl, combine flour, brown sugar, and pecan pieces. Use a pastry blender or 2 forks to cut in the cold butter until mixture resembles coarse crumbs.
4. For the banana bread:
5. In a large bowl, sift together flour, baking soda, salt, and spices.
6. In the bowl of a stand mixer, cream together butter and brown sugar. Mix in eggs, vanilla, and mashed bananas until well blended. Add flour and mix just until blended. Fold in the dried cranberries. Do not overmix. Batter will be lumpy.
7. Spoon batter into prepared loaf pan. Smooth top with back of a spatula.
8. Sprinkle a thin even layer of crumb topping over batter. Refrigerate leftover topping for another use.
9. Bake in preheated 350u0b0F oven for about 1 hour, or until a knife inserted into center of the loaf comes out clean. Cover with foil for the last 15-20 minutes of baking.
10. Cool 5-10 minutes in pan, then use parchment paper to lift bread out of pan. Cool on a wire rack, or slice and serve warm.

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Taken from tastykitchen.com/recipes/breads/spiced-banana-bread-with-crumb-topping/ (may not work)