Banana Cornflake Bread
Elevate your classic banana bread recipe with a delightful twist in this Banana Cornflake Bread! This moist and flavorful loaf combines ripe bananas with the perfect balance of granulated and brown sugars, while a generous dose of crunchy cornflakes adds irresistible texture both inside and on top. Quick to prepare and rich in flavor, the batter is infused with creamy unsalted butter, aromatic vanilla extract, and a hint of milk for added tenderness. The golden cornflake topping not only creates a visually stunning crust but provides a satisfying crunch with every slice. Perfect for breakfast, brunch, or a midday snack, this unique banana bread variation is a simple yet impressive treat that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 115 grams Unsalted butter
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 120 grams Cornflakes
- 2 tablespoons Milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13-cm) loaf pan or line it with parchment paper.
Peel the ripe bananas and mash them in a large bowl until smooth. Set aside.
In a separate bowl, melt the unsalted butter and let it cool slightly.
Add the granulated sugar, brown sugar, and melted butter to the mashed bananas and whisk until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract and milk.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to over-mix.
Gently fold in half of the cornflakes (60 grams) to add some crunch to the bread batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the remaining cornflakes (60 grams) evenly over the top of the batter to create a crunchy topping.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 26.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 24 mg | 2% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
