Chocolate-Banana Bread

Bake banana bread with a whole-grain Cheerios cereal boost and a chocolate twist.

  • 15 Min
  • 3 Hr 45 Min
  • 1


  • cups Banana Nut Cheerios™ cereal
  • 3/4 cup sugar
  • 1/4 cup canola or vegetable oil
  • 3/4 cup buttermilk
  • teaspoons vanilla
  • egg
  • cup mashed very ripe bananas (2 medium)
  • cups Gold Medal™ all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup miniature semisweet chocolate chips


  • 1/2 cup Banana Nut Cheerios™ cereal
Nutrition Information:

Calories: 200, Calories from Fat: 60, Cholesterol: 15 mg, Insoluble Fiber: 1 g, Potassium: 135 mg, Sodium: 170 mg, Total Carbohydrate: 33 g, Dietary Fiber: 1 g, Total Fat: 6 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 1/2 g, Protein: 3 g, Saturated Fat: 1 1/2 g, Sugars: 15 g, Fats & Oils: 1 tsp, Grains: 1 oz-eq


  • 1
    Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
  • 2
    In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
  • 3
    Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
  • 4
    Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.
  • tips

    Mini chips are used in this recipe because the larger ones can sink to the bottom.

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