Delicious Banana-Corn Flakes Bread Recipe

Welcome to our kitchen! Today, we’re diving into the delightful world of Banana-Corn Flakes Bread. If you’re a fan of mouthwatering bread with a hint of banana sweetness and a crunchy corn flakes twist, you’re in for a treat.

Ready to elevate your baking game? Let’s get started!Calling to Action: If you’re ready to bake a delicious loaf that will leave everyone craving for more, grab your ingredients and let’s start baking!

History and Origins

While the exact origins of Banana-Corn Flakes Bread may be elusive, its popularity has soared in kitchens around the world. Combining the sweetness of ripe bananas with the crunch of corn flakes creates a unique and irresistible flavor profile.

Tools, People, and Cooking Time

To embark on this baking adventure, gather the following:

  • 2 cups wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe banana
  • 2 cups corn flakes
  • 1/2 cup whipped butter or ghee
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup coarsely chopped cashews

Assemble your kitchen team, and set aside approximately 15 minutes for preparation and 1 hour for baking.

Ingredients and Possible Replacements

Let’s dive into the details of each ingredient and explore possible replacements:

Wheat Flour: 2 cups – The backbone of our bread, providing structure and texture. For a gluten-free option, consider almond flour or a gluten-free flour blend.

Baking Powder: 1 teaspoon – A leavening agent to add a light and fluffy texture. If unavailable, combine 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda as a substitute.


Let’s break down the baking process into easy-to-follow steps:

  1. Mix wheat flour, baking powder, baking soda, and salt. Set aside.
  2. In a bowl, stir mashed ripe banana and corn flakes. Let it sit for 5 minutes or until the flakes are tender.
  3. In a large bowl, whisk together whipped butter or ghee and sugar until combined. Add eggs and mix well.
  4. Combine the wet and dry mixtures, stirring in cashews. Grease a 9 x 5 x 3-inch baking pan with cooking spray and pour the batter.
  5. Bake at 350 degrees Fahrenheit for 1 hour or until the center is clean. Allow it to cool for 10 minutes before removing it from the pan. Cool completely before slicing and wrapping in plastic.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Batter

Overmixing can lead to a dense and tough loaf. Gently fold the ingredients together until just combined to maintain a light texture.

Mistake 2: Neglecting the Banana Ripeness

Ensure your bananas are ripe for maximum sweetness. Overripe bananas add natural sweetness and moisture to the bread.

Mistake 3: Skipping the Cooling Step

Allow the bread to cool before slicing. This helps set the structure and prevents it from becoming too crumbly.

Mistake 4: Inaccurate Oven Temperature

Invest in an oven thermometer to ensure accurate temperature. Baking at the right temperature guarantees a perfectly baked loaf.


Q1: Can I use frozen bananas?

A1: Yes, frozen bananas work well. Thaw them before mashing and incorporating into the batter.

Q2: Can I substitute ghee with oil?

A2: Absolutely, you can replace ghee with a neutral-flavored oil like vegetable or canola oil.

Q3: Can I add chocolate chips?

A3: Certainly! Fold in a cup of chocolate chips for a delightful chocolatey twist.

Q4: How should I store the bread?

A4: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.

Q5: Can

I make this recipe gluten-free?

A5: Yes, use a gluten-free flour blend in place of wheat flour, and ensure other ingredients are gluten-free.


Congratulations! You’ve just unlocked the secrets to baking a mouthwatering Banana-Corn Flakes Bread. Share this delightful recipe with friends and family, and let the aroma of freshly baked bread fill your home. Happy baking!

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