2 c. rice cereal squares
3/4 c. chopped pecans
2 tbsp. brown sugar
1/2 c. + 1 tbsp. butter
1 c. sugar
1 egg
1 c. mashed ripe banana
1/2 c. buttermilk
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Crush cereal with rolling pin to make 1 cup crumbs. Melt 1 tablespoon butter and combine with 1/4 cup nuts, brown sugar and 1/4 cup crumbs. Set aside. Cream 1/2 cup butter and sugar until fluffy. Add egg, banana, buttermilk, then add dry ingredients. Fold in remaining crumbs and nuts. Pour in greased loaf pan. Sprinkle with crumb mixture. Bake at 350 degrees for 55 to 60 minutes. (I prefer two small loaf pans, adjusting baking time to 50 to 55 minutes.)