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Toasted Whole Grain Oat Cereal

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Chocolate-Banana Bread

Dyamite Dairy

Calcium, from dairy foods like milk, buttermilk and yogurt can help build bones. Look for low-fat or part-skim varieties of cheese when you can.

Success

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

3 reviews

5 ratings - Click to rate

Bake banana bread with a whole-grain Cheerios® cereal boost and a chocolate twist. From eatbetteramerica.

Prep Time:15 min

Start to Finish:3 hr 45 min

makes:1 loaf (16 slices)

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 Gold Medal® 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

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 into pan; spread evenly.
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.

Nutritional Information

1 Slice: Calories 200 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

3 Reviews

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Great recipe

My family really enjoyed this recipe. I adapted it for my son who has food allergies to dairy and eggs. I substituted vanilla rice milk for the buttermilk and egg replacer for the egg. It came out great!
Posted at 3:21 PM on October 12 2009 by karla@starband.net

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good-even with subs.

Excellent-also made it substituting spenda for sugar-unsweetened apple sauce for oil-and egg beaters for egg. Excellent with less cal. and fat.
Posted at 11:16 AM on April 20 2009 by Jo

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This bread is great. It's almost like a brownie, cake and banana bread mixed in one. I added chopped nuts in the mix and with the crushed cereal on top. Everyone loved it.
Posted at 2:29 PM on April 14 2009 by Cheryl