Did you know that April 15th is not only tax day but also National Banana Day! To help you celebrate the day with a tasty but healthy twist, we wanted to share a few of our recipes using Great Grains Banana Nut Crunch. Post provided us with a sample to create their Chocolate Banana Bread Recipe that uses no other than their Great Grains Banana Nut Crunch. I have made chocolate Banana breads before and each one has a little different tweak than the other. With the addition of the cereal both in the batter and as a topping it provides a little extra crunch that the other chocolate banana bread recipes don’t have. So I am sure you have a banana somewhere in your house, either on the counter getting over browned or awaiting you in the freezer perfect for making banana bread recipes.
Quick breads are the perfect recipe to get rid of over ripe bananas and most recipes can be baked in muffin tins to speed up the cooking time. Quick breads also freeze really well. I am not sure about this one with the cereal topping but it was gone before I could freeze any.
There is nothing unusual about this recipe all can be done in a bowl.
Here comes the extra boost of whole grains. Adding 2 cups of Post Great Grains Banana Nut Crunch Cereal to the batter.
Then you can make the crunchy topping that I added an additional 1/4 cup of mini chocolate morsels.
Then wait the 50 minutes or about 25 for muffins to dig into this recipe:
Here are 5 banana recipes using whole grains:
- Banana Nut-Chocolate Chip Crumb Cake
- Banana Streusel Muffins
- Banana Crunch Parfaits
- Banana-Raisin Scones
- Chocolate Banana Bread
Chocolate Banana Bread Recipe
- 2 squares unsweetened chocolate
- 1-1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 3/4 cup firmly packed brown sugar
- 3/4 cup buttermilk
- 1/2 cup oil I used an extra banana and 1/4 cup oil
- 1 fully ripe medium banana mashed (about 1/2 cup)
- 2-1/2 cups Great Grains Banana Nut Crunch cereal divided
- 1 tsp. oil
Preheat oven to 350°F. Place chocolate in microwavable bowl. Microwave on high 1 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted; cool.
Mix flour, baking soda and salt in large bowl; set aside. Beat eggs in medium bowl; stir in chocolate, sugar, buttermilk, 1/2 cup oil and the banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups of the cereal. Spoon batter into greased 9x5-inch loaf pan. Crush remaining 1/2 cup cereal in small bowl. Add 1 tsp. oil; mix well. Sprinkle evenly over batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Cut into 16 slices to serve.