Banana Crunch Bread

Banana Crunch Bread 

Ingredients 

 2 to 3 medium  ripe bananas, peeled and mashed

⅓ cup of vegetable oil

½ cup of sour cream 

1 teaspoon baking soda 

1 teaspoon of Baking powder 

¼ teaspoons of salt 

3/4 cup of Sugar 

1 large egg, beaten

1 teaspoon vanilla extract

¼ teaspoons of almond extract 

1 1/2 cups all-purpose flour

½ cup of vanilla granola 

Recipe Instructions 

1. Preheat the oven and prepare the pan:
2. Preheat the oven to 350°F and spray a  loaf pan.
3. Mash the bananas and add the butter:
4. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the oil  into the mashed bananas.
5. Mix in the remaining ingredients:
6. Mix in the baking soda and salt. Stir in the sugar, beaten egg, sour cream and vanilla extract
7.  Mix in the flour.
8. Prepare the  bread
9. Pour the batter into your prepared loaf pan. Top with vanilla granola crumbles. 
10. Bake for 55 to 60 minutes at 350°F , or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
11. Cool and serve:
12. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. 

** store wrap until one week in the fridge**, store 3 days room temperature in an container ***