Buttermilk Banana Bread

Prep Time:10 Mins | Total Time:3 Hrs 40 Mins | Makes:1 loaf

Give homemade banana bread a flavor and fiber boost with Fiber 1* Honey Clusters* Cereal.

2 cups (250 mL) Fibre 1* Honey Clusters* Cereal

3/4 cup (175 mL) granulated sugar

1/4 cup (50 mL) canola or vegetable oil

1 cup (250 mL) buttermilk

2 tsp (10 mL) vanilla

1 egg

1 cup (250 mL) mashed very ripe bananas

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

1/4 tsp (1 mL) salt

Heat oven to 350ºF. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.
Stir in cereal just until mixed. Spread in pan.
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, before slicing.

Tip : Substitution for 1 cup buttermilk: 1 cup yogurt, or 1 tbsp lemon juice or vinegar, plus enough milk to make a cup.