Posted by: marthabernie | January 23, 2017

BUTTERMILK BANANA BREAD

Here is another version of banana bread which came from BettyCrocker.com.  I did not have Honey Clusters cereal on hand the day I made this so I substituted some granola I had on hand.

BUTTERMILK BANANA BREAD

2 cups Fiber One Honey Clusters cereal

3/4 cup sugar

1/4 cup canola or vegetable oil

1 cup buttermilk

2 teaspoons vanilla

1 egg

1 cup mashed very ripe bananas (2 medium or thereabouts)

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

Heat oven to 350 degrees F.  Grease bottom only of 9 x 5 inch loaf pan.  Place cereal in resealable food storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).  In a large bowl, beat sugar and oil with electric mixer on medium speed until well mixed.  On low speed, beat in buttermilk, vanilla and egg until smooth.  Beat in bananas.  Beat in flour, baking soda and salt until well blended.  Stir in cereal just until mixed.  Spread in pan.  Bake one hour and 10 minutes to one hour and 20 minutes or until tester comes out clean.  Cool ten minutes.  Remove from pan to cooling rack.  Cool completely, about 2 hours, before slicing.

ENJOY!

 


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