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Banana Cornflake Bread with Cashews

A moist banana loaf with softened cornflakes and crunchy chopped cashews, baked until golden.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10
Course: Bread
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F (175°C). Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Combine the mashed banana and cornflakes in another bowl. Let stand for 5 minutes, until the cereal softens.
  4. Beat the softened butter and sugar in a large bowl until light and creamy. Beat in the eggs one at a time.
  5. Stir in the banana-cornflake mixture and chopped cashews. Add the dry ingredients and fold just until no dry flour remains.
  6. Spread the batter evenly in the prepared loaf pan. Bake for about 1 hour, until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then turn the loaf onto a wire rack and cool before slicing.