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| 2 | cups Banana Nut Cheerios® cereal |
| 3/4 | cup sugar |
| 1/4 | cup canola or vegetable oil |
| 3/4 | cup buttermilk |
| 2 | teaspoons vanilla |
| 1 | egg |
| 1 | cup mashed very ripe bananas (2 medium) |
| 2 | cups Gold Medal® all-purpose flour |
| 1/4 | cup unsweetened baking cocoa |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/3 | cup miniature semisweet chocolate chips |
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| 1/2 | cup Banana Nut Cheerios® cereal |
| 1. | Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside. |
| 2. | In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly. |
| 3. | Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly. |
| 4. | Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours. |
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| Mini chips are used in this recipe because the larger ones can sink to the bottom. |
Nutrition Information:
200 ( 60); 6g ( 1 1/2g, 0g); 15mg; 170mg; 33g ( 1g, 15g); 3g 2%; 4%; 4%; 10% 1 ; 1 ; 0 ; 1 2