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BANANA STREUSEL LOAF
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FOR THE CHOCOLATE CHIP STREUSEL:
1 Tbsp. Cream of Wheat Cereal (1-minute, 2 1/2-minute or 10-minute cook time), uncooked
1 Tbsp. flour
1 Tbsp. sugar
1 tsp. ground cinnamon
1 Tbsp. margarine
1/4 cup miniature semi-sweet chocolate chips
FOR THE BATTER:
1/2 cup firmly packed light brown sugar
1/3 cup margarine, softened
1/2 cup cholesterol-free egg product
1 tsp. vanilla
2 ripe medium bananas, mashed (about 1 cup)
1 1/2 cups flour
1/2 cup Cream of Wheat Cereal (1-minute, 2 1/2-minute or 10-minute cook time), uncooked
1 Tbsp. Calumet Baking Powder
Chocolate Chip Streusel (recipe follows)
TO PREPARE THE CHOCOLATE CHIP STREUSEL:
MIX cereal, flour, sugar and cinnamon; cut in margarine until crumbly. Stir in chocolate chips; set aside.
TO PREPARE THE BATTER:
Beat sugar and margarine in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Stir in bananas.
Mix flour, cereal and baking powder. Add to banana mixture; stir just until moistened. Pour into greased and floured 8x4-inch loaf pan; sprinkle with Chocolate Chip Streusel.
Bake at 350 degrees F for 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Drizzle with powdered sugar glaze, if desired.
POWDERED SUGAR GLAZE:
Mix 1 cup powdered sugar with 1 Tbsp. milk or water. If necessary, stir in additional 1 Tbsp. milk until glaze is of desired consistency.
STORAGE KNOW-HOW:
Peel, mash and freeze extra overripe bananas in 1-cup portions in airtight containers. Thaw and use later in baked goods.
Source: Kraft Food
Makes: 12 servings
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