Post Shredded Wheat Banana Bread

This homemade bread makes the perfect guilt-free dessert. Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

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Makes 16 servings

Ingredients

  • 3/4 cup flour
  • 1 cup Post Shredded Wheat Original Spoon Size Cereal
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 cup margarine
  • 2 eggs
  • 1/4 cup fat-free milk
  • 1 cup mashed ripe bananas

Directions

Preheat oven to 350° F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas. Pour into greased 9x5-in loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely. Cut into 16 slices.