Cinnamon Toast Crunch Banana Bread

I can sense you’re judging me right now.

I know… just because I CAN do something doesn’t mean I SHOULD. I blame my whimsical inner child.

Banana bread is amazing. Moist, sweet, warm and dense. But you know what banana bread doesn’t have? Crunch. The cereal crumble adds a different texture that isn’t nuts (I am strongly anti-nuts in baked goods). The topping goes perfectly with the flavor profile of banana bread, while adding a nice crunch to every bite. I’m making myself hungry. Please hold while I go get myself a slice.

I’m back, and reconfirming that this is really good. There’s butter on my chin. I’d better get to the recipe before I cover my keyboard in grease.

Ingredients

  • 3 very ripe bananas, mashed
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup canola or vegetable oil
  • 1 egg
  • 2 tbsp milk
  • 2 cups flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 cups Cinnamon Toast Crunch

Directions

  1. Preheat oven to 325 degrees. Grease a loaf pan with oil or butter.
  2. Mash bananas in a large bowl. Add sugar, vanilla, oil, egg, and milk and combine.
  3. In a smaller separate bowl, sift together the flour, baking soda, cinnamon and salt.
  4. Slowly incorporate the dry ingredients into the wet. Mix until it’s just combined.
  5. Crush cereal into pieces. The pieces don’t need to be finely crushed, just a little bit.
  6. Pour batter into loaf pan. Sprinkle crushed cereal over the top, and pat it into the batter lightly.
  7. Cover with aluminum foil and place in the oven for about 65 minutes. After 45 minutes, remove the aluminum foil so the top can brown. Use a toothpick to ensure it’s done after 65 minutes.
  8. Slather that ish in butter.

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