Wet ingredients: Mash bananas in bowl. Add vanilla, 2 eggs, oil, and apple juice. Mix manually.
Dry ingredients: In a separate bowl stir together flour, porridge oats, brown sugar, bicarb, salt, cinnamon and allspice.
Make Topping in a small dish. Crush cereal flakes with back of a spoon or fork. Add flour, porridge oats, cinnamon, allspice, brown sugar and butter. Stir together. Keep separate to put on top before baking.
Grease and flour a bread pan.
Roughly mix together Wet and Dry ingredients from 2 and 3 above. Do not overmix or bread will be heavier than intended. Pour into pan.
Sprinkle Topping from 4 on top of the batter. Place in preheated oven on centre rack to cook for approximately 60 minutes. Check bread periodically.
When done, set aside to cool and enjoy! Excellent with cream, berries, or a pat of butter.
Tip: Because this is a moist bread, if you pull the bread out before it is completely done and it is overly moist in the centre this can be fixed by slicing the bread and laying it out on a baking sheet. Then put it back in the oven to basically "twice bake" it as with biscotti.
This can also be done intentionally. The bread still needs to be mostly done and works best if it is allowed to cool in between bakings. Serve promptly with cream or butter and this method gives a deliciously crusty texture to the edges while the centre is still moist.