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| 3/4 | cup sugar |
| 1/4 | cup canola or vegetable oil |
| 3/4 | cup buttermilk |
| 2 | teaspoons vanilla |
| 1 | egg |
| 1 | cup mashed very ripe bananas (2 medium) |
| 2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 3/4 | cup dried banana chips, chopped |
| 2 | cups Oatmeal Crisp® Almond cereal, slightly crushed |
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| 1/2 | cup Oatmeal Crisp® Almond cereal, crushed |
| 2 | teaspoons sugar |
| 2 | teaspoons canola or vegetable oil |
| Reserved 2 tablespoons banana chips |
| 1. | Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. |
| 2. | With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter. |
| 3. | Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. |
| Heat oven to 375°F. Add 1/4 cup water with the buttermilk. Bake 1 hour 5 minutes to 1 hour 10 minutes. |
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| The special crunchy topping works best when the cereal is crushed and the banana chips are chopped to pieces about the same size. Pat the topping lightly onto the batter to assure it won't fall off after baking. |
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| Bananas contain vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins, plus it helps keep hair and nerves healthy. |
Nutrition Information:
210 ( 60); 6g ( 1 1/2g, 0g); 15mg; 150mg; 35g ( 1g, 16g); 3g 0%; 0%; 2%; 15% 1 ; 1 1/2 ; 0 ; 1 2