This twist on classic banana bread features crunchy Corn Flakes for added texture and a hint of nostalgia. It’s moist, flavorful, and perfect for breakfast, snacking, or gifting!
Ingredients:
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 1/2 cups Corn Flakes, lightly crushed (plus extra for topping)
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix wet ingredients:
In a large bowl, mash the bananas. Add the eggs, melted butter, sugars, and vanilla. Whisk until well combined. - Combine dry ingredients:
In a separate bowl, mix flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture and stir until just combined. - Fold in Corn Flakes:
Gently stir in the crushed Corn Flakes—don’t overmix. - Bake it:
Pour batter into the prepared loaf pan. Sprinkle a handful of extra Corn Flakes on top for a crunchy crust. - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Prep Time: 15 minutes
Bake Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: ~220 per slice
Pro Tip: Add 1/2 cup of chopped nuts or chocolate chips for extra indulgence! Let me know if you’d like a muffin version too!