Ingredients
1
cup plus 2 tablespoons Nature Valley™ toasted oats muesli original
3/4
cup buttermilk
1 1/2
cups Gold Medal™ white whole wheat flour
2/3
cup packed brown sugar
1 1/2
teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1
cup mashed ripe bananas (2 medium)
1/4
cup vegetable oil
1 1/2
teaspoons vanilla
2
eggs, beaten
Preparation
Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray.
In small bowl, mix 1 cup of the muesli and the buttermilk; let stand while assembling the rest of the ingredients.
In large bowl, mix dry ingredients. In small bowl, mix bananas, oil, vanilla and eggs with whisk. Pour wet ingredients into dry ingredients; add muesli mixture, and stir gently just until dry ingredients are moistened.
Pour batter into pan; sprinkle remaining 2 tablespoons muesli over top, and press lightly into batter.
Bake about 55 minutes or until toothpick inserted in center comes out clean.
Cool in pan on cooling rack 15 minutes. Remove from pan; cool completely on rack, about 1 1/2 hours.
