Banana Crunch Bread

Topping

• ½ cup flaked coconut 125 mL
• ¼ cup brown sugar, packed 50 mL
• 1 tbsp butter 15 mL
• 1 tbsp Robin Hood® All Purpose Flour 15 mL

Batter

• ⅓ cup Crisco® Canola Oil 75 mL
• ¾ cup sugar 175 mL
• 1 tsp vanilla 5 mL
• 2 eggs 2
• 1 cup mashed ripe banana (2 large bananas) 250 mL
• 1¾ cups Robin Hood® All Purpose Flour 425 mL
• 1½ tsp baking soda 7 mL
• ¼ tsp baking powder 1 mL
• Pinch salt Pinch
• 1 cup Chipits®* White Chocolate Chips, divided 250 mL

Topping

1. COMBINE all ingredients in small bowl. Set aside

Batter

1. MIX oil, sugar, vanilla and eggs in large bowl. Add mashed banana and stir until incorporated. Add flour, baking soda, baking powder and salt and stir until flour is incorporated. Add ¾ cup (175 mL) white chocolate chips. Pour into prepared pan. Top with remaining ¼ cup (50 mL) white chocolate chips and cover with topping.
2. BAKE in centre of preheated oven for about 65 - 75 minutes or until toothpick inserted in centre comes out clean. Cool in pan on rack. Don't worry if bread seems a little darker than you would expect. It is still very moist and delicious!