1 1/2 cups sugar
1 tsp cinnamon
1/2 cup butter (softened)
3 very ripe bananas
1 cup of sour cream or plain greek yogurt
1 tsp vanilla extract
2 cups of gluten-free flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 recipe streusel nut topping
Pre-heat oven to 350.
Grease 2 loaf pans with butter.
Mix 1 tsp cinnamon with 1/4 cup of sugar. Sprinkle greased pans with just enough to coat.
Beat leftover cinnamon/sugar mix and remaining 1 1/4 cup sugar with the softened butter.
After you have creamed the sugar and butter, beat in the eggs until just incorporated.
Add the bananas, vanilla extract, and sour cream (or yogurt) and beat until bananas are well incorporated.
Add remaining dry ingredients and mix together with a spoon. Batter will be lumpy.
Split the batter between the two loaf pans.
If desired, add the streusel nut topping. (Personally, I think the topping is the best part!) For the topping, mix together 1/4 cup brown sugar, 3 tablespoons flour, and 1/3 cup of either pecans or walnuts. Cut two tablespoons of butter into the mix until it resembles large crumbs and top your bread with it.
Bake 50-60 minutes or until golden brown on top, but knife comes out clean when you insert it in the middle. Cover the bread loosely with foil for the last 20 minutes of baking t the topping doesn't burn.