Recipe: Double Banana Bread with Variations (using Banana Nut Crunch Cereal)

DOUBLE-BANANA BREAD

1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 1/2 cups mashed ripe bananas (2 to 3 medium)
1/4 cup oil
1/4 cup water
1 1/2 cups Post Selects Banana Nut Crunch Cereal
1 cup chopped walnuts

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside.

Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts. Pour into the prepared loaf pan.

Bake 55-65 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.

For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices to serve.

VARIATIONS:

CHOCOLATE-SPECKLED BANANA BREAD:
Stir 1 finely chopped (1 ounce) square Baker's Semi-Sweet Baking Chocolate into batter along with the cereal and walnuts. Bake and cool as directed. Place an additional 3 finely chopped squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate and 1/3 cup heavy (whipping) cream in microwaveable bowl. Microwave on HIGH 1 1/2 min.; stir with wire whisk until chocolate is completely melted and mixture is well blended. Drizzle over loaf. Let stand until glaze is set.

HOW TO MAKE MINI LOAVES:
Prepare batter as directed. Pour evenly into four (5-3/4x3-1/4-inch) loaf pans. Bake 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool as directed.

Makes 1 loaf, 18 servings, one slice each
Source: Kraft Foods