Fruit-And-Cereal Brunch Bread
A moist, fruity brunch bread featuring bananas, raisins, and cinnamon, complemented by a cereal crunch—perfect for breakfast or a casual weekend treat.
Ingredients
- 1 cup whole wheat flake cereal (Wheaties) ⓘ
- 1 cup orange juice ⓘ
- 1 egg
- 1/4 cup vegetable oil ⓘ
- 3/4 cup mashed bananas (2 small) ⓘ
- 1 1/2 cups flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup sugar ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 cup raisins ⓘ
- 1/2 cup packed brown sugar ⓘ
- 3 tablespoons flour ⓘ
- 1 tablespoon ground cinnamon ⓘ
Instructions
- Combine whole wheat flake cereal and orange juice in a large bowl; let stand for 5 minutes.
- In a separate bowl, beat the egg, vegetable oil, and mashed bananas together.
- Add the banana mixture to the cereal mixture and stir to combine.
- In a small bowl, mix 1 1/2 cups flour, baking soda, salt, sugar, and ground cinnamon.
- Add the dry ingredients to the wet mixture, stirring just until moistened.
- Pour the batter into a greased 9-inch square pan.
- In a medium bowl, combine brown sugar, 3 tablespoons flour, and ground cinnamon; cut in margarine until the mixture resembles crumbs.
- Stir in pecans.
- Sprinkle the crumb mixture over the batter.
- Bake at 350°F (175°C) for about 40 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a healthier twist, you can substitute applesauce for half of the vegetable oil. If you prefer less sugar, reduce the brown sugar by a couple of tablespoons. To enhance the flavor, consider adding chopped walnuts or pecans. If you have leftover cereal, try using it in a topping for yogurt or as a crunchy salad addition.
Serving Suggestions
Serve this delicious brunch bread warm, drizzled with honey or a dollop of Greek yogurt. It pairs beautifully with a side of fresh fruit or a smoothie, making it a perfect addition to your weekend brunch spread. Consider enjoying it alongside a cup of coffee or tea for a delightful morning treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to two months. To reheat, simply slice and microwave for about 15-20 seconds or toast it lightly for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit-And-Cereal Brunch Bread contains roughly 600 calories, with 8g protein, 76g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (45% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1311mg per serving (57% 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 other types of cereal instead of whole wheat flake cereal?
Yes, you can substitute other cereals like bran flakes or oatmeal for a different texture and flavor. Just ensure the cereal is not overly sweet to maintain the balance of flavors in the bread.
How can I make this recipe vegan?
To make this brunch bread vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based oil. Additionally, ensure that the sugar used is vegan-friendly, as some sugars are processed with bone char.
What can I add for extra flavor?
You can enhance the flavor by adding vanilla extract or nutmeg to the wet ingredients. Dried fruits like cranberries or chopped apples can also be mixed into the batter for added sweetness and texture.
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).