This banana cornflake bread is a moist, easy loaf with ripe bananas, softened cereal, and crunchy chopped cashews.
Banana Cornflake Bread with Cashews
A moist banana loaf with softened cornflakes and crunchy chopped cashews, baked until golden.
Servings 10
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana
- 2 cups cornflakes cereal
- 1/2 cup unsalted butter or ghee softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup coarsely chopped cashews
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Combine the mashed banana and cornflakes in another bowl. Let stand for 5 minutes, until the cereal softens.
- Beat the softened butter and sugar in a large bowl until light and creamy. Beat in the eggs one at a time.
- Stir in the banana-cornflake mixture and chopped cashews. Add the dry ingredients and fold just until no dry flour remains.
- Spread the batter evenly in the prepared loaf pan. Bake for about 1 hour, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn the loaf onto a wire rack and cool before slicing.
Best Bananas for This Loaf
Use very ripe bananas with heavily spotted skins. They mash easily and provide the sweetest flavor without adding extra sugar.