Double-Banana Bread

 

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

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.