Banana Nut Crunch Bread
A moist, flavorful banana nut bread with crunchy cereal topping, perfect for breakfast or snack. It combines ripe bananas, nuts, and a hint of sweetness, ideal for sharing.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Beat eggs; stir in mashed bananas, oil, and water.
- Add to flour mixture; stir just until moistened. Stir in cereal.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes on a wire rack before removing from pan.
Tips & Substitutions
For a twist, consider adding walnuts or pecans for extra crunch. If you don't have ripe bananas, you can speed up the ripening process by placing them in a paper bag. You can substitute half of the oil with applesauce for a lighter version. Make sure not to overmix the batter to keep the bread tender. This recipe pairs beautifully with My Low-Fat Biscuits for a delightful breakfast spread.
Serving Suggestions
Serve slices of Banana Nut Crunch Bread warm or at room temperature, optionally spread with a bit of butter or cream cheese for added richness. It pairs wonderfully with a cup of coffee or tea. For a complete breakfast, consider serving it alongside an Oven Omelet Brunch(A Memorial Day Tradition) or fresh fruit for a balanced meal.
Storage & Reheating
Store any leftover Banana Nut Crunch Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Crunch Bread contains roughly 213 calories, with 1g protein, 8g carbohydrates, and 20g fat. Note that it is relatively high in sodium, at 548mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them completely and drain any excess liquid before mashing. They should be very ripe for the best flavor and texture in your bread.
What can I use instead of all-purpose flour?
You can substitute whole wheat flour or a gluten-free blend if you prefer. Just keep in mind that the texture may be denser with whole wheat flour, so you might need to adjust the liquid slightly.
How can I tell when the bread is done baking?
The best way to check is by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).