• Pre-heat the oven to 350 degrees. Grease a loaf pan, and set aside. Note: An 8 1/2″ x 4″ loaf pan will give a taller loaf. A 9″ x 5″ loaf pan will give a shorter, wider loaf. If the recipe is doubled you can get 12 muffins and (1) 9″ x 5″ loaf. (Double it, double it, double it…)
• In a small saucepan, over medium heat, cook the butter, stirring occasionally, until it darkens. This took approximately 6 minutes. Watch the butter carefully because it can burn easily. It should have a nutty smell to it. Once the butter has browned, remove from the heat, and cool slightly.

For the Crumble

• While the butter is cooling, combine the ingredients for the crumble in a medium bowl. Use your hands or a fork to mix the butter into the dry ingredients until crumbly and pea-sized. Set aside.

For the Bread

• In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon, and set aside.
• In a large bowl, beat together the the egg and sugar on medium speed until light and fluffy.
• Slowly mix in the brown butter.
• Add the mashed bananas, the milk and the vanilla extract, and mix on medium speed until combined.
• By hand, stir in the flour mixture just until combined. I am recommending mixing in the flour mixture by hand rather than by using the electric mixer because over mixing will cause a tough loaf.
• Pour into the prepared loaf pan. Sprinkle the crumb topping evenly over the top of the batter.
• Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Start checking your loaf at about the 50 minute mark. Of course, the size of pan used will influence the baking time. Muffins take about 20-25 minutes. Allow the bread to cool before slicing.