Cornflakes Banana Bread


Aunt Betsy’s classic banana bread

  • 1/2 cup vegetable oil 
  • Two cups all-purpose flour
  • 1 1/2 cups very ripe bananas, peeled and mashed, or blended
  • 1/2 cup milk 
  • One teaspoon vanilla extract
  • One teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • One cup (packed) dark brown sugar
  • Two large eggs, at room temperature
  • Two cups cornflakes


Preheat oven to 350°F. Grease a 9×5″ loaf pan with butter. Then dust with flour. Tap out any excess flour.
Next, combine bananas, sour cream, and vanilla in a medium bowl. Next, use a large bowl, whisk together flour, baking powder, baking soda, and salt.
Next, using an electric mixer set to medium speed, beat the butter and the brown sugar until light and fluffy. This should take about 3 1/2 minutes. Add eggs one at a time. Beat until thoroughly combined. Then add banana mixture and beat until just combined for about 30 seconds. Next, add dry ingredients in 2 batches, beat on low after each addition, and scrape down the bowl’s sides as necessary. Beat until incorporated. Then fold in the cornflakes. Next, transfer batter to prepared pan.

Bake batter for 60-65 minutes. Or until batter is set-the top is dark golden brown and starting to crack-and sides are beginning to pull away from the pan. Or until a toothpick inserted into the center of the bread comes out clean, 60–65 minutes—transfer pan to a wire rack. Allow the bread to cool in the pan for at least 15 minutes. Run a spatula around the pan’s perimeter to loosen the loaf, then tap the pan gently on its side until the loaf releases. Next, transfer to a cutting board or plate and let cool completely before slicing.

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