Haven’t done this in a while, say… about 2 years or so? I started baking this bread about 5 years ago, when I saw the recipe on the cardboard box of the Post banana nut crunch cereals. Thought I’ll give it a try. It was a simple, fuss-free and dummy-proof recipe and worked amazingly.
In any case, the recipe on the cardboard box has been changed to ‘Chocolate Banana Bread’. There’s Buttermilk involved – this ingredient tends to complicate everything, and is not easily available in local supermarkets, so I’m not sure if it would be worth a try any time soon.
- Plain flour: 1 1/2 cups, sifted
- Caster sugar: 1/2 cup
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Egg: 2
- Banana: 1 1/2 cups, mashed (about 2-3)
- Oil: 1/4 cup
- Water: 1/4 cup
- Banana essence: 1 tsp
- Post Banana Nut Crunch cereals: 1 1/2 cups
- Walnuts: 1 cup, chopped (or almond slices, 1/2 cup)
- Preheat oven to 170 degrees.
- Mix flour, sugar, baking powder, baking soda and salt in large bowl.
- Beat eggs in small bowl.
- Stir in bananas, oil, water and essence.
- Add banana mixture to flour and stir till batter is just moistened (lumpy texture).
- Stir in cereals and walnuts. Pour everything into a greased loaf pan.
- Bake for 55min. Cool for 10min before removing from pan.
- Store bread in fridge overnight for easier slicing.
- Use ramekins or small individual baking pots to bake these in instead, to produce small little pots of muffins.
- I replaced about 1 tsp of baking powder with 1 tsp of double-acting baking powder to allow the bread to rise more.
- Such methods of baking tend to generate a hybrid of a cake-and-bread effect. I personally think it tastes and looks more like a cake, except for the crust right at the top which resembles those of a bread.
1 loaf (about 7-8 slices)