Buttermilk Banana Bread

Prep Time: 10 min

Total Time: 3 hours 40 min

Makes: 1 loaf (16 slices)

2	cups Fiber One® Honey Clusters® cereal
3/4	cup sugar
1/4	cup canola or vegetable oil
1	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

1.	Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2.	In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.
3.	Stir in cereal just until mixed. Spread in pan.
4.	Bake 1 hour 10 minutes to 1 hour 20 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.