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Coffee-Crunch Banana Bread
cup packed brown sugar
cup quick-cooking oats
cup chopped walnuts
tablespoons cold butter, cut into small pieces
teaspoon instant coffee granules or crystals
cups Gold Medal® all-purpose flour
teaspoon baking soda
cup butter, softened
cup granulated sugar
cups mashed very ripe bananas (3 large)
cup Yoplait® Light Fat Free creamy vanilla yogurt (from 2-lb container)
cup powdered sugar
Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. For the coffee crunch topping, in small bowl, mix first 5 ingredients with fingers until mixture holds together in clumps.
In small bowl, mix flour, baking soda and salt. In large bowl, beat 1/3 cup butter and the granulated sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition. Add bananas, vanilla and yogurt; beat on low speed. Slowly add flour mixture, beating just until blended. Pour into pan. Sprinkle coffee-crunch topping over batter.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely. For glaze, mix powdered sugar and milk until thin enough to drizzle over loaf.
Makes 16 servings (1 slice)
1 Serving (1 Serving)
Total Fat 8g
(Saturated Fat 4g,),
Total Carbohydrate 36g
(Dietary Fiber 1g,
Percent Daily Value*:
1 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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