Double-Banana Bread with Crunchy Cereal and Banana Chips
This moist banana bread combines fresh mashed bananas with crunchy banana chips and crushed cereal for exceptional texture and concentrated banana flavor. The addition of buttermilk creates a tender crumb while the cereal topping adds a delightful contrast. Perfect for breakfast, afternoon snacks, or dessert, this recipe transforms overripe bananas into something special. The double banana approach - both fresh and dried - intensifies the flavor while the cereal provides unexpected crunch that sets this version apart from traditional banana breads.
Ingredients
- ¾ cup sugar
- ¼ cup canola or vegetable oil
- ¾ cup buttermilk
- 2 teaspoons vanilla
- 1 egg
- 1 cup very ripe bananas, mashed (2 medium)
- 2 cups Gold Medal all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dried banana chips, choppedchopped walnuts1:1nuttyadds tree_nuts
different texture and flavor
- 2 cups Oatmeal Crisp Almond cereal, slightly crushed
- ½ cup Oatmeal Crisp Almond cereal, crushed
- 2 teaspoons sugar
- 2 teaspoons canola or vegetable oil
- 2 tablespoons banana chips, reserved from choppedchopped walnuts1:1nuttyadds tree_nuts
different texture and flavor
Instructions
- 1
Heat oven to 350°F and spray bottom only of 9x5-inch loaf pan with cooking spray
- 2
Beat sugar and oil with electric mixer on low speed until well mixed
- 3
Beat in buttermilk, vanilla and egg just until blended, then beat in mashed bananas
- 4
Stir in flour, baking soda and salt with spoon just until blended
- 5
Set aside 2 tablespoons chopped banana chips for topping
- 6
Stir remaining banana chips and 2 cups cereal into flour mixture
- 7
Spoon batter into prepared pan and spread evenly
- 8
Mix topping ingredients in small bowl until crumbly and sprinkle over batter, patting lightly
- 9
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean
- 10
Cool in pan 10 minutes, then remove to cooling rack
- 11
Cool completely about 2 hours before slicing
Tips
Use very ripe bananas with brown spots for maximum sweetness and flavor - they mash easier and add more moisture to the bread.
Don't overmix the batter once you add the flour to avoid tough, dense bread - stir just until ingredients are combined.
Pat the cereal topping lightly onto the batter to help it adhere during baking without sinking into the loaf.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - wrap tightly when completely cool
Serve at room temperature, sliced thick for best texture
Common Mistakes
Don't overbake or the bread will be dry - test with toothpick at minimum time
Avoid overmixing once flour is added to prevent tough texture
Make sure bananas are very ripe for best flavor and moisture
Substitutions
similar texture
different texture and flavor
FAQ
Can I freeze this banana bread?
Yes, wrap completely cooled bread tightly in plastic wrap and foil. Freeze for up to 3 months and thaw at room temperature.
What if I don't have buttermilk?
Mix 3/4 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes before using.
Can I make muffins instead of a loaf?
Yes, divide batter among 12 muffin cups and bake at 350°F for 18-22 minutes until toothpick comes out clean.