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
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, sift together the wheat flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the whipped butter (or ghee) and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the mashed bananas until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients, 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 in the center comes out clean.
- 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
Banana Cornflake Bread Recipe
- 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