recipes

Chocolate-Banana Bread

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Mini chips are used in this recipe because the larger ones can sink to the bottom.

Nutrition Information:

Nutrition Information:

1 Serving (1 Slice):
  • Calories 200
    • (Calories from Fat 60)
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g)
  • Cholesterol 15mg;
  • Sodium 170mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 1g,
    • Sugars 15g)
  • Protein 3g
Percent Daily Value*:
  • Vitamin A 2%;
  • Vitamin C 4%;
  • Calcium 4%;
  • Iron 10%
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat
Carbohydrate Choices:
  • 2
*Percent Daily Values are based on a 2,000 calorie diet.

Bake banana bread with a whole-grain Cheerios® cereal boost and a chocolate twist.

Prep time:
15 Min
Total time:
3 Hr 45 Min
Makes:
1 loaf (16 slices)
Ingredients (Bread)
  • 2 cups Banana Nut Cheerios® cereal
  • 3/4 cup sugar
  • 1/4 cup canola or vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup mashed very ripe bananas (2 medium)
  • 2 cups Gold Medal® all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup miniature semisweet chocolate chips
Ingredients (Topping)
  • 1/2 cup Banana Nut Cheerios® cereal
Directions
  1. Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
  2. In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
  3. Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
  4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.