1 tablespoon + a little bit of light olive oil or neutral oil
Pinch of kosher salt
Instructions
Preheat the oven to 350ºF. Lightly spray a mini (5.75 x 3-inch) loaf pan and line with parchment paper.
In a medium mixing bowl, whisk together the mashed banana, egg, sugar, oil, vanilla, nutmeg, and salt. Add the flour, baking powder, and baking soda. Whisk until just combined, then pour into prepared pan.
Use your hands to mix the streusel ingredients together in a small bowl, until holds together like wet sand when pinched. Crumble on top of the banana bread batter.
Bake for 30 minutes, until the top springs back when gently pressed. Cool on wire rack. Store in an airtight container for 3 days at room temperature (although it won't last that long).
Recipe by Lenses and Lentils at https://lensesandlentils.com/small-batch-banana-bread/