Banana Cornflake Bread Recipe

Why You’ll Love This Recipe

  • Combines the comforting flavors of bananas with a crunchy twist from cornflakes.
  • Simple, pantry-friendly ingredients.
  • Versatile—great for breakfast, snacks, or dessert.
  • A great way to use up ripe bananas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 cups wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed ripe bananas
  • 2 cups cornflakes
  • ½ cup whipped butter or ghee
  • ¾ cup sugar
  • 2 eggs
  • ½ cup coarsely chopped cashews

Directions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a medium bowl, sift together the wheat flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the whipped butter (or ghee) and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the mashed bananas until fully incorporated.
  6. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
  7. Gently fold in the cornflakes and chopped cashews.
  8. Pour the batter into the prepared loaf pan, spreading it evenly.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: Approximately 1 hour 15 minutes

Variations

  • Chocolate Chips: Add ½ cup of chocolate chips for a sweet twist.
  • Dried Fruits: Mix in raisins, cranberries, or chopped dates for added texture and sweetness.
  • Spices: Enhance the flavor with 1 teaspoon of cinnamon or nutmeg.
  • Nut-Free: Skip the cashews or replace them with sunflower seeds for a nut-free option.

Storage/Reheating

  • Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
  • Freezing: Wrap the cooled bread tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Reheating: Warm slices in the microwave for 15-20 seconds or toast lightly in a pan for a crispy edge.

FAQs

1. Can I use all-purpose flour instead of wheat flour?

Yes, all-purpose flour works perfectly as a substitute.

2. What can I use instead of butter or ghee?

You can use vegetable oil, coconut oil, or a dairy-free butter substitute.

3. How ripe should the bananas be?

Overripe bananas with brown spots are ideal as they are sweeter and easier to mash.

4. Can I make this bread vegan?

Yes, replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan butter.

5. Are cornflakes essential?

They add a delightful crunch, but you can substitute them with granola or skip them altogether.

6. Can I make muffins with this batter?

Absolutely! Divide the batter into muffin tins and bake at 350°F for 20-25 minutes.

7. How do I know when the bread is done?

Insert a toothpick into the center; if it comes out clean, the bread is ready.

8. What’s the best way to mash bananas?

Use a fork or potato masher for smooth results, or blend them for a lump-free texture.

9. Can I add a glaze?

Yes, a simple powdered sugar glaze or cream cheese frosting pairs well with this bread.

10. Is this bread gluten-free?

Not as written, but you can use a gluten-free flour blend to make it gluten-free.

Conclusion

Banana Cornflake Bread is a delightful recipe that brings together the sweetness of bananas and the crunch of cornflakes. Whether you’re making it for a family breakfast or a


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Banana Cornflake Bread Recipe


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  • Author: Isabella
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 slices
  • Diet: Vegetarian

Description

This easy Banana Cornflake Bread recipe combines the natural sweetness of ripe bananas with the crunch of cornflakes, creating a nostalgic, versatile treat perfect for breakfast, snacks, or dessert. It’s a great way to use up ripe bananas, and with simple pantry ingredients, this recipe will quickly become a family favorite.

 


Ingredients

  • 2 cups wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed ripe bananas
  • 2 cups cornflakes
  • ½ cup whipped butter or ghee
  • ¾ cup sugar
  • 2 eggs
  • ½ cup coarsely chopped cashews

Instructions

  • Preheat your oven to 350°F (175°C) and grease a loaf pan.
  • Sift together wheat flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • In a large mixing bowl, cream the whipped butter (or ghee) and sugar until light and fluffy.
  • Beat in eggs, one at a time, until fully incorporated.
  • Stir in the mashed bananas until smooth.
  • Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
  • Gently fold in the cornflakes and chopped cashews.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For added sweetness, mix in ½ cup of chocolate chips.
  • To make it vegan, replace eggs with flax eggs and use vegan butter.
  • Store at room temperature for up to 3 days or refrigerate for up to 7 days.
  • This recipe can also be made into muffins by baking for 20-25 minutes at 350°F.
  • Prep Time: 15 minute
  • Cook Time: 50-60 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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