This is not your ordinary banana bread. The topping sets this apart from plain old banana bread. It's easy and adds just the right amount of sweetness. Just use your favorite banana bread recipe, or use the one I used, either way, the bread will turn out great if you use the topping. You could also try the topping on zucchini bread, I think that would taste amazing. The first time I made this topping, I added cinnamon(I forgot to use cinnamon in the video), I would definitely recommend adding at least 1/2 teaspoon to the mixture. My husband also said I added more brown sugar last time and it was a bit better. So, just use your heart to measure and if you like sweeter, add more brown sugar. Here's the basic banana bread recipe I usedit's from simplyrecipes.com

2 to 3 medium (7" to 77/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) butter, unsalted or salted, melted
1/2 teaspoon baking soda (not baking powder)
1 pinch salt
3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups (205g) allpurpose flour

Preheat the oven and prepare the pan:
Preheat the oven to 350°F (175°C), and butter an 8 x 4inch loaf pan.
Mash the bananas and add the butter:
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the remaining ingredients:
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Bake the bread:
Pour the batter into your prepared loaf pan.
Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
Cool and serve:
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.