Introduction
Did anyone else grow up eating corn flakes with bananas? That simple, sweet combo always felt like sunshine in a bowl. Fast-forward to now, and I’ve turned that nostalgic breakfast into something even better: Corn Flakes Banana Bread.
This recipe is pure comfort—soft, moist banana bread with a golden, crunchy topping that snaps lightly when you slice through. It’s one of those treats that smell like Saturday mornings and tastes like your childhood got a glow-up. And the best part? You only need pantry staples and about an hour.
Grab your ripe bananas, that half-used box of corn flakes, and let’s bake some happiness.
What Makes This Recipe Special
- Unique Flavor Combo: Bananas and corn flakes bring that cozy breakfast flavor into a dessert loaf.
- Quick & Easy: One bowl, no mixer—ready before your coffee cools.
- Versatile: Enjoy for breakfast, snack, or dessert.
- Viral Trend: This one’s been making waves on TikTok, and for good reason.
Ingredients You’ll Need
Dry Ingredients:
- 2 cups all-purpose flour (or wheat flour for extra heartiness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 3 medium ripe bananas, mashed
- ½ cup melted butter (or coconut oil)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Crunchy Mix-Ins:
- 1 cup corn flakes (lightly crushed)
- Optional: ½ cup chopped walnuts or pecans
Topping:
- ½ cup corn flakes
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
Tools You’ll Need
- Mixing bowls (one large, one small)
- Fork or potato masher
- Whisk or wooden spoon
- Loaf pan (9×5 inches)
- Parchment paper
- Cooling rack
How to Make Corn Flakes Banana Bread
- Preheat & Prep: Heat your oven to 350°F (175°C). Line your loaf pan with parchment paper or grease it lightly.
- Mash the Bananas: In a large bowl, mash the ripe bananas until smooth. A few small lumps are fine—they add texture.
- Mix the Wet Ingredients: Whisk in melted butter, brown sugar, eggs, and vanilla. Stir until glossy and well combined.
- Add the Dry Ingredients: Sprinkle in flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry streaks remain.
- Fold in Crunch: Gently mix in the crushed corn flakes (and nuts if using).
- Top It Off: Pour the batter into your pan. Mix your topping ingredients and sprinkle evenly over the top.
- Bake & Cool: Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a rack.
Quick Swap Table
| Ingredient | Swap Option | Notes |
|---|---|---|
| Butter | Coconut oil | Adds subtle tropical flavor |
| Brown sugar | Honey or maple syrup | Adjust to taste |
| Wheat flour | Oat flour | Slightly denser but delicious |
| Corn flakes | Bran flakes | For a nuttier crunch |
What to Serve With It
Try serving your Corn Flakes Banana Bread with:
- Peanut butter drizzle for a protein-packed breakfast.
- Greek yogurt and honey on the side.
- A hot latte or iced coffee (trust me—it’s a match made in heaven).
For more breakfast ideas, check out Oatmeal Protein Cookies or this creamy Peanut Butter Banana Smoothie.
Tips for Perfect Results
- Use spotty bananas. The darker, the sweeter.
- Don’t overmix. Gentle folds make tender bread.
- Save some corn flakes for the top. That crunch is everything.
Storage Instructions
Keep leftovers in an airtight container at room temperature for up to 3 days. To keep it moist longer, refrigerate for up to a week or freeze individual slices for up to 3 months. Reheat in a toaster oven for a freshly baked feel.
FAQ Section
1. Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas make the best banana bread—they add moisture and natural sweetness.
2. Can I use almond flour instead of wheat?
Yes, but expect a denser loaf. Try mixing almond flour with oat flour for a balanced texture.
3. Are corn flakes gluten-free?
Most aren’t, but gluten-free versions work perfectly here.
4. How do I keep my banana bread from drying out?
Don’t overbake it—check at 50 minutes. Store it wrapped once cooled.
5. Can I make it vegan?
Yes! Substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water each) and use coconut oil instead of butter.
6. Can I add chocolate chips?
Of course! Chocolate chips with banana and corn flakes = pure happiness.
Conclusion
That’s it—your cozy, crunchy, and seriously addictive Corn Flakes Banana Bread! It’s the kind of bake that disappears before it cools, so you might as well make two loaves.
If you try it, tag me on Instagram or TikTok—I love seeing your bakes! And don’t forget to subscribe to our Easy Meals to Prep newsletter for more nostalgic treats and fun new recipe drops.
Corn Flakes Banana Bread – The Easy Crunchy Twist You’ll Love
Equipment
- Mixing Bowls
- Fork or potato masher
- whisk or wooden spoon
- 9×5 inch loaf pan
- Parchment paper
- cooling rack
Ingredients
- 2 cups all-purpose flour (or wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 medium ripe bananas, mashed
- ½ cup melted butter (or coconut oil)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup corn flakes, lightly crushed
- ½ cup chopped walnuts or pecans (optional)
- ½ cup corn flakes (for topping)
- 1 tablespoon brown sugar (for topping)
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
- In a large bowl, mash the bananas with a fork or potato masher until smooth.
- Add melted butter, brown sugar, eggs, and vanilla to the bananas. Whisk until fully combined.
- Sprinkle in flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined—don’t overmix.
- Fold in crushed corn flakes and optional nuts with a wooden spoon.
- Pour the batter into the prepared loaf pan. In a small bowl, combine topping corn flakes, brown sugar, and melted butter. Sprinkle over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
