1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup chopped walnuts
2 tablespoons cold butter, cut into small pieces
1 teaspoon instant coffee granules or crystals
2 cups all-purpose flour
3/4 teaspoon baking
1/2 teaspoon salt
1/3 cup butter, softened
1 cup granulated sugar
1 1/2 cups mashed very ripe bananas (3 large)
1 teaspoon vanilla
1/3 cup Yoplait® Light Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup powdered sugar
2 teaspoons milk
1. Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. For the coffee crunch topping, in small bowl, mix first 5 ingredients with fingers until mixture holds together in clumps.
2. In small bowl, mix flour, baking soda and salt. In large bowl, beat 1/3 cup butter and the granulated sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition. Add bananas, vanilla and yogurt; beat on low speed. Slowly add flour mixture, beating just until blended. Pour into pan. Sprinkle coffee-crunch topping over batter.
3. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely. For glaze, mix powdered sugar and milk until thin enough to drizzle over loaf.
Recipe shared from: http://www.bettycrocker.com/recipes/coffee-crunch-banana-bread/f459c7e4-f3e2-4981-a806-fa18b91022a3