Are you ready to transform your ordinary banana bread into an extraordinary culinary masterpiece? Imagine a bread so moist, so deliciously unique, that it combines the nostalgic crunch of shredded wheat with the sweet, comforting essence of ripe bananas. This isn't just another banana bread recipe - it's a game-changing twist that will have your family and friends begging for seconds! Prepare to elevate your baking game with a recipe that's both simple to make and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8-10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded wheat cereal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal of the banana bread after baking.
- In a large mixing bowl, combine the all-purpose flour, shredded wheat cereal, baking powder, and salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In another bowl, melt the unsalted butter. Once melted, add the granulated sugar to the butter and mix until well combined. You can use a whisk or an electric mixer on low speed for this step.
- Add the two large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then, add the mashed ripe bananas and vanilla extract, and mix until the ingredients are well incorporated.
- Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the banana bread and serve. It can be enjoyed plain or with a spread of butter or cream cheese. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips
- Choose Perfectly Ripe Bananas: Look for bananas with deep yellow skin and plenty of brown spots. These are the sweetest and will provide the most intense banana flavor.
- Don't Overmix the Batter: Gently fold the dry and wet ingredients together. Overmixing can lead to tough, dense bread.
- Check for Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cool Completely Before Slicing: Letting the bread cool helps it set and makes for cleaner, more beautiful slices.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Customize Your Bread: Try adding chocolate chips, nuts, or a sprinkle of cinnamon to make the recipe your own!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 42g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
