Cereal double Banana Bread

Dried banana chips pump up the flavor in and on top of this bread. The crunchy banana-cereal topping is a bonus.

Prep Time: 15 min

Total Time: 3 hours 25 min

Makes: 1 loaf (16 slices)

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
Topping
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.
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.