Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.
Put those too-ripe-to-eat bananas to good use. Begin your day with a slice of banana wheat bread.
Servings and Ingredients
|1 c.||Hy-Vee granulated sugar|
|½ c.||Hy-Vee vegetable oil|
|2||Hy-Vee large eggs|
|4||very ripe medium bananas, mashed|
|1 tsp.||Hy-Vee baking soda|
|1 c.||Hy-Vee all-purpose flour|
|2 c.||Hy-Vee strawberry frosted shredded wheat cereal, finely crushed|
|½ tsp.||Hy-Vee salt|
|1 c.||Hy-Vee walnuts, coarsely chopped|
Things To Grab
- 9x5-inch loaf pan
- Hy-Vee nonstick cooking spray
- Large bowl
- Electric mixer
- Medium bowl
- Wooden toothpick
In a large bowl, beat together sugar and oil. Beat in eggs, buttermilk and mashed bananas.
In a medium bowl, combine baking soda, flour, cereal and salt. Fold into wet ingredients, stirring until just combined. Stir in walnuts. Pour into prepared pan.
Bake for 60 to 75 minutes or until toothpick inserted in center comes out clean.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 110mg
- Total Carbohydrates: 21g
- Protein: 2g
Hy-Vee strawberry frosted shredded wheat cereal package