Cinnamon Toast Crunch Banana Bread

Happy Thursday!  Can you believe it’s almost the middle of January?  Heads up, tomorrow is Friday the 13th, so watch out 🙂

I haven’t been a good January food blogger in the sense that as so much of America is trying to eat a little less chocolate and sugar post-holiday, I’ve been sharing things like Nutella brownies and strawberry cookies ‘n cream ice cream cake.

So for today, and really, probably only today, I’ve got something that we could call “light” or “healthy.”

  • Bananas?  Check. Vitamins, fiber!
  • Greek yogurt?  Check.  More vitamins, a lotta protein!  
  • Cinnamon Toast Crunch?  Check.
  • Wait, huh?  Cinnamon Toast Crunch?  Sugaaaaarrrr!
  • That’s why I’ve got quotations around the words light and healthy up there.
  • I won’t tell if you don’t. 😉

[print_this]Cinnamon Toast Crunch Banana Bread

Just when you thought banana bread couldn’t get any better, it does!  Greek yogurt makes this bread super moist, while Cinnamon Toast Crunch adds just a hint of spice, sweetness, and best of all, crunch!

Makes 2 loaves

Prep time: 15 minutes

Cook time: 40 minutes

  • 2 ripe bananas, mashed
  • 4 tablespoons canola oil
  • 1 cup plain or vanilla Greek yogurt (I use Chobani)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 2 cups Cinnamon Toast Crunch cereal, crushed
Heat the oven to 350 degrees F.  Spray two 8-inch loaf pans with nonstick cooking spray.
In a large mixing bowl, stir the bananas, oil, yogurt, eggs, and vanilla until mixed well.  In a separate small mixing bowl, stir the sugar, salt, baking powder, baking soda, and flour.  Add the dry ingredients to the wet ingredients, stirring until just mixed.  Stir in 1 cup of the cereal.
Spread the batter into the prepared pans.  Sprinkle the remaining cereal over the top.  Bake 35 to 40 minutes or until an inserted toothpick comes out clean.  Allow to cool at least 10 minutes before slicing. [/print_this]
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37 thoughts on “Cinnamon Toast Crunch Banana Bread”

  1. OMG. You never cease to amaze me with these recipes. This looks SO GOOD. Cinnamon Toast Crunch reminds me of my childhood, full of sugary and delicious cereals.

    1. I cannot be trusted around sugary cereals, that’s all 🙂 And yes, the thought of packing up & heading to Portland with bakery dreams is a great one!

  2. YUM, these look so delish- and so simple! We’ve even pinned them onto our ‘Chobaniac Creations’ Pinterest board. Anything with Cinnamon Toast Crunch captures our hearts 🙂 Happy baking, please email me if ya ever need a fresh supply to whip up some more!

    1. Hmmm, I’ve never worked with egg substitutes, but it’d be worth a shot! I’d say try using whatever equivalents your egg substitute calls for?

  3. This looks fabulous! I’d like to try it as a muffin recipe…do you think that would work? And if so, how should I adjust the baking times? Thank you!

    1. Sorry for the late reply, Kristan! I think muffins would definitely work! Not sure about bake time, though… I’d suggest following bake temp/time of other muffins!

  4. Thank you for sharing this yummy recipe! My son and I made it for his 6th grade math class project! He had to make a cookbook with the recipe in it (the recipe had to have whole and mixed numbers and a frection) and calculate how to make it with different numbers of servings. We made them as muffins, cooking time between 15 and 18 minutes. They were great!

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