Classic Banana Bread with Crumble Topping

Preheat your oven to 350F and line a baking pan with parchment paper. Mash your 4 bananas and set aside. In a bowl mix together: flour, baking soda, sea salt and cinnamon. In a separate bowl; “cream together” your sugar and softened butter. No stand mixer required; simply combine into a smooth paste. Add beaten eggs, bananas and vanilla to sugar and butter paste. Incorporate your flour mixture slowly to the wet ingredients bowl, mixing as you go- but don’t overdo it. Transfer to the baking pan; use a spatula to even out the surface. Bake for 55-60 mins or until knife comes out clean. For the crumble topping, in your blender, pulse the dates, dry oats, peanut butter (or alternative nut/seed butter), and chopped raw almonds for 20 seconds together. Sprinkle the crumble topping over the banana bread before or after baking (implied from context, usually before). Enjoy!