Crunchy Banana Colada Bread

This recipe if from Susan Adamas of Naperville, IL who won the bake off contest in 2004.



3/4 cup sugar

1/2 cup unsalted or regular butter, softened

2 eggs

1 cup mashed very ripe bananas (2 medium)

1 container (6 oz) pina colada fat free yogart

1 1/2 cups Pillsbury Best all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 banana nut crunchy granola bars (2 pouches from 8 .9 oz box) coarsely crushed

1/4 cup flaked coconut

1. Heat oven to 350. Generously greased 9x5 inch loaf pan with shortening, or spray with cooking spray.  In large bowl, beat sugar and butter with electric mixer on medium speed until well blended.  Beat in eggs, bananas and yogurt.
2. Add flour, baking soda, and salt' beat well.  Stir in 1/2 cup of crushed granola bars. Pour batter into pan.
3. In small bowl, mix remaining 1/4 cup crushed granola bars and the coconut.  Sprinkle evenly over batter in pan; press in lightly.
4. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minute to baking to prevent excessive browning.  Cool in pan on cooling rack. 15 minutes. remove from pan to cooling rack.  Cool completely about 2 hours. Wrap tightly and store in refrigerator.