Friday, April 15, 2011

D-Feast Friday: Raisin Nut Banana Bread.

This is the only kind of bread I've ever tried to make, and it has turned out totally awesome each time.

Except for the times it has sunk in the middle. But I blame that on the silicone bread pan I use.

Anyway - this isn't low carb or anything, but it's yummy and that's why I'm sharing it.

Happy Friday!


2 cups of Raisin Nut Bran cereal (Yes, I realize the irony here.)
1/2 cup milk
1 1/2 cups all-purpose flour
2 medium ripe bananas, smooshed (Or "mashed", if you want to get all proper.)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
3 1/2 tsp. baking powder
1 tsp. baking soda
1 egg

And Here's What You Do With Them:

This is what bread looks like.
Not this bread - but, you know, in general.
Heat oven to 350 degrees. Grease bottom of 9 x 5 x 3" loaf pan.

Stir together cereal and milk in large bowl; let stand five minutes or until cereal is soft. Stir in remaining ingredients. Pour that mess into the pan.

Bake about 50 minutes, or until stabbing it leaves no evidence on the offending toothpick. Cool for 5 minutes; then loosen sides of loaf from pan. Flip that sucker upside down on a wire cooling rack, slide the bread out, then prop it back up the way it should be, and leave it alone for a while before slicing.

Wrap tightly and store at room temperature up to 2 days, or freeze up to 3 months. (That's the official version - I can tell you that it lasts much longer than a couple days on the counter.)

Nutritional Information, per 1/24 of loaf:  105 calories, 18g carb, 1g fiber, 2g protein, 3g fat, 10mg cholesterol, 170mg sodium.


  1. That sounds great-I'm wondering who thought up making bread from cereal, banana, and flour! Cool. You CAN get your kids to eat their breakfast...hahaha! : )
    I'll try it, thanks! Holly

  2. Dood, that sounds delicious and quite easy to make. Also, your delivery of this recipe is stellar.


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