• 3/4  cup

  sugar

  see savings

  
• 1/4  cup

  canola or vegetable oil

  see savings

  
• 3/4  cup

  buttermilk

  see savings

  
• 2  teaspoons

  vanilla

  see savings

  
• 1  

  egg

  see savings

  
• 1  cup

  mashed very ripe bananas (2 medium)

  see savings

  
• 2  cups

  Gold Medal® all-purpose flour

  see savings

  
• 1  teaspoon

  baking soda

  see savings

  
• 1/4  teaspoon

  salt

  see savings

  
• 3/4  cup

  dried banana chips, chopped

  see savings

  
• 2  cups

  Oatmeal Crisp® Almond cereal, slightly crushed

  see savings

  

• 1/2  cup

  Oatmeal Crisp® Almond cereal, crushed

  see savings

  
• 2  teaspoons

  sugar

  see savings

  
• 2  teaspoons

  canola or vegetable oil

  see savings

  
•  

  Reserved 2 tablespoons banana chips

  see savings

  

1.

Heat oven to 350 degrees 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.

Tip:

High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Add 1/4 cup water with the buttermilk. Bake 1 hour 5 minutes to 1 hour 10 minutes.

Nutrition information