Corn Flakes Banana Bread – The Easy Crunchy Twist You’ll Love
This banana bread blends nostalgic breakfast flavors with a golden corn flakes topping for irresistible texture. Soft, moist, and made with pantry staples in under an hour.
Equipment
- Mixing Bowls
- Fork or potato masher
- whisk or wooden spoon
- 9x5 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 9x5-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.
Notes
Use very ripe bananas for maximum sweetness and moisture. Don’t overmix the batter. Sprinkle extra corn flakes on top before baking for added crunch.