2 c. banana puree, ripe, about 3 lg.
1/2 c. vegetable oil
1/2 c. granulated sugar
1/2 c. brown sugar, light
3 eggs
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. almonds, chopped, toasted

Preheat oven to 350°F. Grease and flour 2 (7"x3") loaf pans. Set aside. Beat first 6 ingredients together. Combine next 4 ingredients and stir into banana mixture. Reserving 2 tablespoons of almonds for top, stir remaining almonds into batter. Divide batter evenly between the loaf pans, sprinkle each loaf with 1 tablespoon of almonds. Bake about 50 minutes. If browning too quickly, cover tops loosely with foil. Cool in pans 10 minute; turn out on rack and cool thoroughly.