The softest combination of unlikely ingredients is great! I like to use raisin nut bran with delicious nut covered raisins. Enjoy!

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of a 9x5 inch loaf pan.

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  • In a bowl, combine the raisin nut bran cereal and milk; let stand for 5 minutes.

  • In a large bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, beat together mashed banana, sugar, brown sugar, vegetable oil and egg. Combine the cereal and banana mixtures. Stir in the flour mixture just until combined. Pour batter into prepared pan.

  • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool before slicing.

Nutrition Facts

204 calories; protein 3.5g 7% DV; carbohydrates 35.2g 11% DV; fat 6.1g 9% DV; cholesterol 16.3mg 5% DV; sodium 310.5mg 12% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2004
This is a delicious recipe! I will definitely make it again! I didn't have the cereal it called for so I substituted it for All-Bran cereal and added raisins. It came out great! Read More
(42)

Most helpful critical review

Rating: 3 stars
01/10/2004
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! Read More
(7)
42 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2004
This is a delicious recipe! I will definitely make it again! I didn't have the cereal it called for so I substituted it for All-Bran cereal and added raisins. It came out great! Read More
(42)
Rating: 5 stars
01/08/2004
This was a very moist and sweet tasting bread. I made the recipe into muffins. I substituted whole wheat flour raisin bran cereal and added cinnamon. I also used three very ripe bananas. It was a big hit at work with the girls. I definately will make them again. Read More
(40)
Rating: 5 stars
09/06/2008
Delicious! Moist! The recipe deserves a blue ribbon. What a great way to use up all those old bananas in my frig. Today was the first time I used this recipe. My taste buds are still talking... "More More." I had three pieces before I called a halt to this new eating habit (and I might eat one piece before bedtime). I made ONE CHANGE to the recipe since I had no raisin nut bran cereal. I substituted it with 1-3/4 cup of raisin bran cereal and 1/4 cup of chopped pecan nuts. I will make more loaves and freeze them air-sealing with two layers of plastic wrap then one layer of aluminum foil. If my family and I don't eat them all before month's end I'll pass onto neighbors and friends. Try the recipe; you won't be disappointed. Thanks Scrubb for sharing it with us. Read More
(30)
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Rating: 5 stars
04/08/2007
This came out wonderfully! Rather than 1-1/2 cups regular flour I used 3/4 cups of whole wheat flour and 3/4 cups regular flour. I also added extra raisins some walnuts and cinnamon. Once I poured the mixture in the pan I sprinkled some white & brown sugar on top with some additional walnuts. I think the next time I make this I will put the mixture into muffin tins. I love it! Thanks! Read More
(21)
Rating: 5 stars
11/09/2004
mmmm such a unique bread! i followed this recipe as written with the lone exception of substituting the all-purpose flour with whole wheat flour. the delicious flavor gets better with age. thanks a bunch scrubee! Read More
(12)
Rating: 5 stars
06/22/2009
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. Read More
(11)
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Rating: 5 stars
03/23/2009
Nice twist on your average banana nut bread. I used Raisin Bran Crunch in this recipe. I also added another 1/2 c. of raisins(because isn't Raisin Bran a little skimpy with the raisins?) a 1/2 c. Craisins and a tsp. of vanilla extract. Baked up dark so I covered it with foil halfway through. No complaints. Very tasty and hearty banana bread. Read More
(10)
Rating: 5 stars
08/24/2009
yummy! almost can't stay away. too sweet for my healthy tongue (next time I'll reduce the sugar even more). good with whole wheat flour. I used regular Post raisin bran cereal. I substituted 1/4 c flax seed meal for equal portion of flour added raisins and walnuts and cinnamon and reduced the sugar to 1/2 C. raw sugar. Sorry guys I find it really hard to bake some things without putting my own spin on it:) Read More
(8)
Rating: 5 stars
09/16/2005
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. Read More
(7)
Rating: 3 stars
01/10/2004
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! Read More
(7)