Chocolate-Banana Bread

Bake banana bread with a Banana Nut Cheerios® cereal boost and a chocolate twist.

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  • prep time 15 min
  • total time 3 hr 45 min
  • ingredients 13
  • servings 16
 

Ingredients

Bread

2
cups Banana Nut Cheerios™ cereal
3/4
cup sugar
1/4
cup canola or vegetable oil
3/4
cup buttermilk
2
teaspoons vanilla
1
egg
1
cup mashed very ripe bananas (2 medium)
2
cups all-purpose flour
1/4
cup unsweetened baking cocoa
1
teaspoon baking soda
1/4
teaspoon salt
1/3
cup miniature semisweet chocolate chips

Topping

1/2
cup Banana Nut Cheerios™ cereal

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
  • 2 In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon and spread evenly in pan.
  • 3 Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
  • 4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.
  • 1 Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
  • 2 In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon and spread evenly in pan.
  • 3 Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
  • 4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.

EXPERT TIPS

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Expert Tips

Mini chips are used in this recipe because the larger ones can sink to the bottom.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
200
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
170mg
170%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.