Breakfast & Brunch
Double-Banana Bread
Description
Dried banana chips pump up the flavor in and on top of this bread. The crunchy banana-cereal topping is a bonus.
Ingredients:
- 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
Directions:
- 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.
- 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.
- 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.
