Shredded Wheat Banana Bread

I was excited when I found this recipe on my friend Sarah's blog because I sometimes buy Frosted Mini Wheats and there are always a lot of crushed leftovers at the bottom of the bag.  Now I don't have to throw them away!  Thanks Sarah!

Shredded Wheat Banana Bread

1/2 cup sugar
1/2 cup vegetable oil (I use coconut oil, liquified.)
2 eggs
4 tablespoons buttermilk
4 very ripe bananas, mashed
1 teaspoon baking soda
1 cup flour (I use whole wheat.)
1 1/2 cup crushed shredded wheat (leftover from cereal)
1/2 teaspoon salt
1 cup coarsely chopped walnuts (optional)

Heat oven to 350 degrees. In a large bowl, combine sugar and wet ingredients. In a medium bowl, combine dry ingredients (except nuts). Add dry ingredients to wet and mix. Add walnuts. Pour batter into a greased 9x5 loaf pan and bake for 60-75 minutes. Or pour into greased muffin tins (makes about 18) and bake for 25 minutes.

Peanut Butter & Chocolate Banana Bread

I just came across this picture today and realized I never posted this recipe.  This is a fun twist on regular banana bread or even chocolate banana bread... add peanut butter into the mix!  If you can't tell, I'm a sucker for sweet breads.

Peanut Butter & Chocolate Banana Bread

2 c all purpose flour
1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 TB oil
1 egg
1 c milk chocolate morsels, divided (Or use 3/4 c. morsels inside and 1/4 c. minis for on top)

Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In a large bowl combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.

Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack and cool completely.

Makes 1 loaf.