We eat a lot of banana bread around here, between breakfast, lunch and snack bags, and after-school nibbles. I admit it’s not just the boys – I love a slice of banana bread toasted and slathered with peanut butter with my morning coffee.
We’ve made all kinds of banana loaves around here – chocolate chip, blueberry ginger, oatmeal-raisin – but I just came up with a new one. My inspiration? The end of a bag of All Bran cereal no one wanted anything to do with.
It’s easy to soak the end of a bag of grainy cereal in milk until it’s mushy, then stir it into any number of baked goods – muffins, quickbreads, even pancakes. You’ll use it up, add a nutritional boost and no one will know the difference. To bake them as muffins, divide between paper-lined muffin cups and bake at 350°F for 20-25 minutes, until the tops are golden and springy to the touch.
1 cup All Bran cereal
1 cup milk or buttermilk
3 very ripe bananas
1/2 cup sugar
1/4 cup canola, olive or flax oil
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
a handful of chopped walnuts, chocolate chips, raisins, or fresh or frozen blueberries (optional)
Preheat the oven to 350°F.
Put the All Bran into a large bowl, pour the milk or buttermilk overtop and set aside for 20 minutes or so, until the cereal absorbs the liquid. Add the bananas, sugar, oil, eggs and vanilla and mash with a potato masher – don’t worry about getting all the lumps out.
Add the flour, baking soda and salt and stir until almost combined; add any additions (like raisins, nuts or chocolate chips) and stir just until blended.
Spread into an 8”x4” loaf pan that has been sprayed with nonstick spray and bake for 50 minutes, until golden and cracked on top and springy to the touch.
Deceptively Delicious: Healthy and nutritious recipes for kids from Jessica Seinfeld