CORN FLAKES WITH BANANAS

Ingredients:

• 2 cups wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas (about 2 bananas)
• 1/2 cup whipped butter or ghee
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup coarsely chopped cashews

Directions:

1. Preheat Oven and Prep Pan:
   • Preheat your oven to 350 degrees Fahrenheit (about 175 degrees Celsius).
   • Grease a 9 x 5 x 3-inch loaf pan with cooking spray or butter, and set it aside.
2. Dry Ingredients:
   • In a medium bowl, whisk together the wheat flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Banana Mixture:
   • In another bowl, blend the mashed bananas. Let the mixture stand for about 5 minutes. This process will soften the mixture and intensify the banana flavor.
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat the whipped butter (or ghee) with the sugar until the mixture is light and fluffy. This may take a few minutes.
5. Add Eggs:
   • Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition.
6. Combine Mixtures:
   • Gradually stir in the banana mixture and chopped cashews into the creamed mixture.
7. Incorporate Dry Ingredients:
   • Add the dry ingredients to the wet mixture. Stir until just combined; be careful not to overmix.
8. Bake:
   • Pour the batter into the prepared loaf pan.
   • Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
9. Cool:
   • Let the bread cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.
10. Serve:
    • Once cooled, slice the banana cashew bread. For best results, wrap the bread in plastic wrap to maintain its moisture before slicing.

Enjoy your homemade banana cashew bread with a cup of tea or coffee, or as a tasty snack any time of the day