Almond Poppy Seed Banana Bread with Crumb Topping

Bake at 350 degrees F. Line a 1-pound bread pan with parchment paper or grease.
To make the batter, stir together the all-purpose flour, almond flour, baking powder, baking soda, salt and poppy seeds in a medium mixing bowl. Set aside.
In a separate large mixing bowl, add the bananas. Mash down with a fork until there are no or few lumps remaining. Add in the eggs, honey, Greek yogurt, vanilla extract, almond extract, and oil. Whisk together or use a hand mixer until fully combined.
Stir the dry ingredients into the wet, mixing until just combined. Be careful not to over mix.
Pour the batter into the bread pan.
To make the crumb topping, add the flour, brown sugar and cinnamon into a medium bowl. Mix together. Add the butter and cut into the flour mixture with a pastry cutter or fork until it resembles coarse sand.
Evenly sprinkle the crumb topping over the batter. Bake for 53-63 minutes, or until the batter is set and a toothpick comes out clean. Let cool slightly and enjoy!