This recipe offers a delightful twist on a classic banana bread by incorporating Kellogg’s Corn Flakes™. The combination of ripe bananas, buttery richness, and the crispy crunch of Corn Flakes™ creates a perfect harmony of textures. As the bread or muffins bake, the Corn Flakes™ retain their light crunch while the bananas contribute natural sweetness, making each bite a delicious blend of soft and crispy. Ideal for breakfast or a quick snack, this recipe adds a nutritious element to the traditional banana bread, ensuring a delightful crunch in every mouthful.
Ingredients:
- 2 cups Kellogg’s Corn Flakes™
- 2 cups wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ripe bananas, mashed
- 1 cup milk
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
Instructions:
- Prepare Dry Ingredients:
Start by preheating your oven to 350°F (175°C) and greasing a muffin tin or loaf pan. In a large mixing bowl, sift together the wheat flour, baking powder, baking soda, and salt. This dry mixture is the foundation for the recipe, providing structure and ensuring the muffins or bread will rise properly. - Combine Wet Ingredients:
In another bowl, whisk together the mashed bananas, milk, sugar, melted butter, vanilla extract, and the egg. The banana and milk will create a naturally sweet and creamy base, while the butter adds richness. Make sure the butter is not too hot to avoid cooking the egg prematurely. Whisk until all ingredients are thoroughly combined into a smooth batter. - Incorporate Kellogg’s Corn Flakes™:
Gently fold the Kellogg’s Corn Flakes™ into the wet ingredients, allowing the flakes to absorb some of the liquid without breaking them down too much. This will give the muffins or bread a crunchy texture that contrasts beautifully with the softness of the banana. - Combine Wet and Dry Ingredients:
Slowly add the wet mixture into the bowl with the dry ingredients, stirring gently with a spatula. Mix just until combined—overmixing can make the final product dense and tough. The batter should be thick but smooth, with visible pieces of Corn Flakes™ adding texture throughout. - Bake:
Pour the batter into the prepared muffin tin or loaf pan, filling each cavity about three-quarters full. Bake for 20-25 minutes for muffins or 40-45 minutes for a loaf, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing from the pan. - Serve:
Enjoy your Kellogg’s Corn Flakes™ banana bread or muffins with a side of fresh fruit, extra Corn Flakes™, or a dollop of yogurt for an additional layer of flavor and texture.
