Whole Grain Banana Bread

I found this recipe in a magazine.  It was a recipe tied to a Kashi cereal advertisement.  What drew me to it was the use of whole grains instead of plain white flour.  What also drew me to it was the use of smashed up cereal as the primary whole grain.  Who doesn't like taking a pot or rolling pin to a baggie full of something crunchy and pulverize it until you have flour?  I look forward to making this bread for that very reason... Well, that and the fact that it's the best flavored banana bread I've tasted.  Yep, I said that and so did my Sister-in-law.  So sayeth us all.

The Kashi recipe used some pretty specialized ingredients, which as a crunchy granola type I happened to have, but I'll translate.

Preheat oven to 400 degrees F.

The Wet Stuff:

• 3 very ripe bananas, mashed
• I mean VERY ripe.  Like you'd consider tossing them.  Pretty well brown all over.  
• Or you could roast the banana in its skin.
• 1/2 C Granulated Sugar
• I used 1/4 C when the cereal from the dry stuff was sweetened
• 1/2 C Skim or 1% Milk 
• Or soy milk, or almond milk, rice milk even...
• 2 Egg Whites
• 1/3 C Canola Oil
• Could use butter
• 1 t Vanilla Extract

Combine all ingredients in a medium bowl and whisk together.

The Dry Stuff:

• 2 1/2 C Crushed Whole Grain Cereal
• Such as Cheerios, Mini Wheats (see note about sugar), Kashi toasted oat cereal
• 1 1/4 C Whole Wheat Pastry Flour
• You might not have this.  If not, try half and half whole wheat and all purpose flour
• 1 T Baking Powder
• Seems like a lot, but it's got to lift very heavy material
• 1/2 t salt

Combine all ingredients in a large bowl and whisk together.  Add the wet stuff to the dry stuff and mix only until just combined.

Spray, butter or otherwise lubricate a loaf pan.  Pour contents into said pan and bake until a toothpick comes out clean.  Approximately 25 to 40 minutes.  You'll want a little color on top.  You will smell it as it gets near time.

Enjoy!