Bread, not cake

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In spring of 2000, I was enrolled in a Leadership and Group Dynamic course while pursuing my Bachelors degree at Georgia State University. On the last day of class, we were asked to bring a dish each so we can have a potluck party and celebrate the end of the course. It was also a diversity exercise so we were encouraged to bring a dish that represented our own culture or ethnicity.

I prepared bite size tandoori chicken nuggets. Others brought sushi, noodles, macaroni, etc. One American girl brought a dry nutty cake in a loaf pan. It was delicious so I asked her what it was. (Growing up in India, I had never come across anything like it). She said it was “banana nut bread” and I was a bit confused.  I exclaimed to her that it tastes like cake, looks like cake, so how is it bread? Well, I am sure she had never been asked that question before so her response was “Well, it’s just called banana nut bread.”

Whatever you want to name it, I like to have my banana nut bread for breakfast, coffee time, snack, and dessert! I have also gotten my mom and hubby hooked on it (especially the one I bake). I have tried different recipe, made my different people and restaurants. Some are too dry, others don’t have enough crunch. After my banana nut bread tasting escapades, I decided to create my own recipe that would perfect everything that they all are lacking (wink). Believe me; I have people who can testify!

It is pretty easy to make provided that you have the right measurements.  I also like to make it a little healthier by using olive oil instead of canola oil or butter. The cereal helps it from getting soggy and also adds a nice crunch.

Banana Nut Bread

  •  1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • Sprinkle of salt
  • 1 cup sugar
  • 2 eggs
  • ½ cup olive oil
  • 3 medium ripe bananas
  • 1 teaspoon vanilla extract
  • 1 cup Post banana nut crunch cereal
  • ¾ cup coarsely chopped walnuts

Preheat oven to 350F. Prepare a 9×5 loaf pan coated with baking spray. Lightly toast walnuts in toaster oven for 2-3 minutes at 300F. In a kitchen stand mixer, beat the sugar, eggs and oil on high till combined. Reduce to medium speed, and then add flour, baking soda, cinnamon, salt and vanilla. Once the mixture is creamy, break the bananas with your hand and blend into the batter. Finally, add the cereal and walnuts and gently fold with a rubber spatula. Pour the batter into the prepared pan and bake in oven for one hour or until toothpick comes out clean.

Serve warm or at room temprature. Add chocolate chips into the batter to make it more fun. Serve with vanilla ice cream and butterscotch sauce to make it a restaurant quality dessert.

If you try this recipe, I want to hear from you…

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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of 'Go Eat Give' and author of 'Beato Goes To' series of children's books on travel.

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