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Delicious Raisin Nut Banana Bread

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
SCRUBB

SCRUBB

Yummy and soft. Use any kind of raisin nut bran cereal but I like the kind with nut covered raisins. Try yogurt covered ones too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x5 inch loaf pan.
  2. In a large bowl, stir together cereal and milk. Let stand 5 minutes, until cereal is soft.
  3. Stir oil and egg into milk mixture until well combined. In a separate bowl, combine flour, white sugar, brown sugar, baking powder, baking soda and salt. Stir flour mixture into milk mixture and fold in mashed banana; pour into prepared loaf pan.
  4. Bake 50 to 55 minutes, until top springs back when lightly touched. Let cool in pan 10 minutes before removing to wire rack to cool completely.
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Reviews

Sarah Jo
10

Sarah Jo

6/22/2009

How interesting that my bread looks nothing like the picture shown! I really like this bread. I made a recipe almost similar to this years ago and was looking for something close. I read some of the reviews and let my cereal and milk soak for about ten minutes or so, so it would be a little mushier. I also added about a half cup of organic raisins and a tsp. of vanilla. I'm so glad to have this recipe again. The person I'm gifting this to is going to love it. This is a chewier quick bread. NOTE: If you add raisins like me and want them to be a little plumper, soak them in hot juice/water/soda for about 20 minutes. You'll have a fatter raisin and a little fruitier flavor to your loaf.

Dawn
7

Dawn

9/16/2005

Wonderful. Last night I made one "regular" loaf (using raisin bran), then decided I needed a second and added 1 t cinnamon and 1/3 c chocolat chips with chip on top also. I took it to work and everyone wanted the recipe. Very moist and not too much fat :) I recommend highly. I cooked the full time plus a few minutes.

KAHOMBO
7

KAHOMBO

1/10/2004

Very tough crumb in spite of using buttermilk which softens the crumbs. Requires too much beating which creates too much gluten. Flavor good though. Too healthy for kids to like!

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