Microwave chocolate in microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
Mix next 3 ingredients in large bowl. Beat eggs in medium bowl; stir in melted chocolate, sugar, buttermilk, 1/2 cup oil and banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups cereal.
Pour into 9x5-inch loaf pan sprayed with cooking spray. Crush remaining cereal in small bowl. Drizzle with remaining oil; mix well. Sprinkle over batter in pan.
Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove to wire rack. Cool completely.
Freeze Overripe Bananas
If bananas have turned brown and are too ripe to eat out of hand, don't throw them away. Peel and mash them, stirring in 1 tsp. lemon juice for each banana. Freeze in an airtight container for up to 6 months. Thaw the banana puree in the refrigerator then use to make banana bread, banana cake or muffins.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.