Did you know that April 15th is not only tax day but also National Banana Day! We are making a Chocolate Banana Bread Recipe that uses no other Great Grains Banana Nut Crunch but this is an optional addition. Be sure to scroll down to see all the yummy banana recipes we have made over the years.
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.
Chocolate Banana Bread Recipes
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.
WHAT SHOULD YOU DO WITH OVER RIPE BANANAS?
Bananas are best frozen when they’re ripe, and the peel is just beginning to get brown spots. … If you plan to use your bananas in smoothies or bread, freezing them whole is a good way to go. Peel each banana. Place them into a freezer-safe bag or container.
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:
- 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.
Nutrition InformationYield 12 Serving Size 1 slice
Amount Per Serving Calories 467Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 32mgSodium 299mgCarbohydrates 63gFiber 4gSugar 18gProtein 9g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.