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Breads

Chocolate-Banana Bread

photo by:kraft
The secret to this intensely banana-y banana bread? The addition of banana nut whole grain cereal flakes in the batter and crumbled on top.
time
prep:
20 min
total:
1 hr 15 min
servings
total:
16 servings

What You Need

1
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate
1-1/4
cups  flour
1
tsp.  baking soda
1/2
tsp.  salt
2
 eggs
3/4
cup  packed brown sugar
3/4
cup  buttermilk
1/2
cup  + 1 tsp. oil, divided
1/2
cup  mashed fully ripe banana (about 1)
2-1/2
cups  banana nut whole grain cereal flakes, divided

Make It

HEAT oven to 350°F.

MICROWAVE chocolate in microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.

MIX next 3 ingredients in large bowl. Beat eggs in medium bowl; stir in melted chocolate, sugar, buttermilk, 1/2 cup oil and banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups cereal.

POUR into 9x5-inch loaf pan sprayed with cooking spray. Crush remaining cereal in small bowl. Drizzle with remaining oil; mix well. Sprinkle over batter in pan.

BAKE 50 to 55 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove to wire rack. Cool completely.

Kraft Kitchens Tips

Freeze Overripe Bananas
If bananas have turned brown and are too ripe to eat out of hand, don't throw them away. Peel and mash them, stirring in 1 tsp. lemon juice for each banana. Freeze in an airtight container for up to 6 months. Thaw the banana puree in the refrigerator then use to make banana bread, banana cake or muffins.
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