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Double-Banana Bread

Double-Banana Bread
Recipe Tip
Bountiful Bananas
Bananas contain vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins—plus it helps to keep hair and nerves healthy.
How-To
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.

1

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Based on 6 ratings

Dried banana chips pump up the flavor in and on top of this bread. The crunchy banana-cereal topping is a bonus. From eatbetteramerica.
Prep Time:15 min
Start to Finish:3 hr 25 min
makes:1 loaf (16 slices)
Bread
3/4cup sugar
1/4cup canola or vegetable oil
3/4cup buttermilk
2teaspoons vanilla
1egg
1cup mashed very ripe bananas (2 medium)
2cups Gold Medal® all-purpose flour
1teaspoon baking soda
1/4teaspoon salt
3/4cup dried banana chips, chopped
2cups Oatmeal Crisp® Almond cereal, slightly crushed
Topping
1/2cup Oatmeal Crisp® Almond cereal, crushed
2teaspoons sugar
2teaspoons 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.
High Altitude (3500-6500 ft): Heat oven to 375°F. Add 1/4 cup water with the buttermilk. Bake 1 hour 5 minutes to 1 hour 10 minutes.
Nutritional Information
1 Slice: Calories 210 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 16g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 15% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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Pretty good
It was ok. I was not a big fan of the topping and it burned with not even an hour in the oven. After taking the topping off the middle was tasty. I also found it very hard to cut into 16 slices. I'm going to try the other banana bread recipe for now!
Posted at 8:12 AM on May 15 2009 by Cyndi
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