Banana Bread (with sugar)

This recipe is full of goodness and as I baked these the house filled with a wonderful aroma. This  recipe is sure to use a few dishes and take a little more time than your boxed efforts. But it is totally worth your extra time, dishes, and energy...the results are sure to be crowd pleasers. This recipe makes 2 bread loaves and 12 cupcakes.

Ingredients:

• 1/4 cup of granulated sugar
• 1 Tbsp. Of ground cinnamon
• 6 smashed bananas
• 16 Oz. of Greek vanilla yogurt
• 3/4 cup of softened butter
• 3 cups of white sugar
• 3 eggs
• 1 tsp. Vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 3 teaspoons baking soda
• 4 cups all purpose flour
• 1/2 cup Vanilla Protein powder
• 1 cup chopped walnuts

***For optional crumb topping:
1/3 cup of packed brown sugar
2 Tablespoons of all purpose flour
1/8 teaspoon of cinnamon
1 Tablespoon of butter

Recipe:

1. Preheat oven to 350 degrees. Grease two 9x5 loaf pans and place liners 
2.  
3. in 1 cupcake pan. 
4. In a small bowl mix 1/4 cup of white sugar and 1 tsp of cinnamon. Dust the bottoms of the pans lightly with cinnamon mixture. 
5. In a large bowl cream the butter and 3 cups of sugar. Mix in eggs, bananas, yogurt, vanilla, and cinnamon. Mix in salt, baking soda, protein powder and flour. Stir in nuts. Divide into prepared pans. 
6. ****if adding optional crumb topping: mix all ingredients for it in a small bowl by cutting in the butter until it resembles coarse cornmeal. You do this with a pastry cutter or by crossing two knives through the mixture repeatedly. Sprinkle over tops of cupcakes and loaves. 
7. Bake for 50-55 minutes for the loaves and 18-19 minutes for the muffins until toothpick inserted in center comes out clean. 
8. Cool in pans for 10 minutes. 
9. Turn out on racks to cool completely. 
10. You can wrap in Saran Wrap tightly and place in freezer for up to 3 months.