Crumb-Topped Cocoa Banana Bread

This is the best banana bread on the planet! I seem to have had a lot of extra-ripe bananas around lately, so I've made this bread a few times and it really is sooo good. Neil and I have no problem finishing an entire loaf in a day.

1 1/2 c flour
1 1/3 c sugar
6 T baking cocoa
1 t baking soda
1/2 t salt
1/4 t baking powder
1/4 t ground cinnamon
Dash of ground ginger
Dash of ground mace (didn't have any, didn't add it.)
2 eggs
1/2 c vegetable oil
1 c mashed ripe bananas (~2 medium)

Topping:
3 T flour
2 T sugar
1 T cold butter
1/8 t baking powder
1/8 t ground cinnamon

In a large bowl, stir together flour, sugar, cocoa, baking soda, salt, baking powder, cinnamon, ginger and mace. Add eggs, oil and bananas; stir until blended. Spoon batter into an 8" x 4" x 2" greased loaf pan.

To make topping, combine flour, sugar, butter, baking powder and cinnamon in a small bowl until crumbly; sprinkle evenly over batter.

Bake at 350 for 55-60 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove to wire rack. Cool completely. Loaf may be stored in refrigerator, well wrapped, for up to 1 week.