Banana Cream of Wheat Bread
Discover the cozy comfort of Banana Cream of Wheat Bread, a unique twist on the classic banana bread recipe that combines creamy, ripe bananas with the hearty texture of Cream of Wheat. This moist and flavorful loaf is elevated with hints of cinnamon, a touch of tangy Greek yogurt or sour cream, and optional add-ins like crunchy nuts or melty chocolate chips for customization. Perfect for breakfast, a snack, or even dessert, this quick bread is incredibly easy to make from scratch and bakes to golden perfection in just under an hour. Whether enjoyed warm or at room temperature, Banana Cream of Wheat Bread is a delightful treat that pairs beautifully with your favorite cup of coffee or tea.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cups Unsalted butter, melted
- 0.66 cups Granulated sugar
- 0.33 cups Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 cups Cream of Wheat (uncooked)
- 1 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Plain Greek yogurt or sour cream
- 0.5 cups Chopped nuts (optional)
- 0.5 cups Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Stir until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
In another bowl, whisk together the all-purpose flour, Cream of Wheat, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the Greek yogurt or sour cream until the batter is smooth and well combined.
If using, gently fold in the chopped nuts and/or chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 540.7 g | 197% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 296.5 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2446 mg | 52% | |
*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.
