Banana Bread
1 cup vegetable oil
2/3 cup sour cream (room temp)
1 Tbs vanilla extract
4 eggs (room temp)
2 cups mashed banana (about 4 large)
1 1/2 cups brown sugar
1 1/3 cups granulated sugar
2 Tsp baking powder
1 1/2 Tsp baking soda
1 1/2 Tsp kosher salt
1/2 Tsp cloves
1/4 Tsp nutmeg
1 1/2 Tsp ground cinnamon
3 1/2 cups flour
Streusel Topping
4 Tbs flour
2 Tbs brown sugar
2 Tbs granulated sugar
1 Tsp ground cinnamon
1 1/2 Tbs unsalted butter
Preheat oven to 350 degrees. Spray a 15 cup bundt pan with vegetable oil, then dust the inside lightly (be sure to get all the crevices) with granulated sugar.
For the banana bread: In the bowl of a stand mixer, mix the vegetable oil, sour cream, vanilla extract, eggs, bananas, brown sugar, and granulated sugar on medium speed for a couple of minutes until all ingredients are well combined.
In a separate bowl, combine the baking powder, baking soda, salt, cloves, nutmeg, cinnamon, and flour. Whisk to combine. Slowly add to the wet mixture and mix until just combined. Pour into the prepared bundt pan, and bake for 20 minutes. While it is baking, make the streusel mix.
For the streusel mix: Combine the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Cut the butter into small cubes, then mix into the dry ingredients with the tips of your fingers until well combined. It will look like wet sand when you’re done.
After 20 minutes in the oven, sprinkle the streusel mixture on top of the bread, then put back into the over for another 50 minutes until golden. You can insert a toothpick in the center to check for doneness. If it comes out clean, the bread it done. Let it rest for 15 minutes before inverting onto a cooling rack.