Banana Nut Bread

Preparing the Dry Ingredients

1. Mix Dry Ingredients: In a medium bowl, combine the wheat flour, baking powder, baking soda, and salt. Set aside.

Preparing the Wet Ingredients

2. Soak the Cereal: In another bowl, mix the mashed bananas with the Kellogg’s corn cereal. Let it sit for about 5 minutes or until the cereal is softened. This will help add a unique texture to the bread.
3. Cream Butter and Sugar: In a large mixing bowl, whisk together the whipped butter (or ghee) and sugar until light and fluffy. This process incorporates air, which helps the bread rise and keeps it moist.
4. Add Eggs: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.

Combining the Mixtures

5. Combine Wet and Dry Ingredients: Gradually add the banana and cereal mixture to the butter mixture, stirring until well combined. Then, fold in the flour mixture, ensuring it’s fully incorporated without overmixing.
6. Add Cashews: Gently fold in the coarsely chopped cashews, distributing them evenly throughout the batter.

Baking the Bread

7. Prepare the Baking Pan: Lightly coat a 9x5x3 inch loaf pan with cooking spray or butter. Pour the batter into the prepared pan, spreading it evenly.
8. Bake: Preheat your oven to 350°F (175°C). Bake the bread for about 1 hour or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before removing it. Transfer the loaf to a wire rack to cool completely before slicing. Wrap the bread in plastic wrap to keep it fresh.