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
