CORN FLAKE BANANA BREAD

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups Kellogg's Corn Flakes
1 1/2 cups mashed very ripe bananas
1/2 cup butter or margarine, softened
3/4 cup sugar
2 large eggs
1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

Sift the flour, baking powder, baking soda and salt together and set aside.

Combine the cereal and bananas in a medium mixing bowl. Set aside for 4 minutes or until the cereal has softened.

Combine the butter and sugar in the bowl of a standing electric mixer and beat until well-blended. Add the eggs, one at a time, beating to blend. Stir in the cereal-banana mixture. Stir in flour mixture and blend well. Remove the bowl from the mixer and stir in the nuts. Scrape the batter into the prepared pan, spreading out in an even layer.

Bake in preheated oven for 1 hour or until a cake tester inserted into the center comes out clean. Remove from oven and set aside to cool for 10 minutes. Turn out the bread onto a wire rack and cool completely before slicing. Store tightly wrapped in plastic film.

Makes 16 servings
Source: The Kellogg's Cookbook by Judith Choate