Reviewed: Aug. 20, 2009

yummy! almost can't stay away. too sweet for my healthy tongue (next time I'll reduce the sugar even more). good with whole wheat flour. I used regular Post raisin bran cereal. I substituted 1/4 c flax seed meal for equal portion of flour, added raisins and walnuts and cinnamon, and reduced the sugar to 1/2 C.+ raw sugar. Sorry guys, I find it really hard to bake some things without putting my own spin on it :)

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Joy Within

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Santa Clara, California, USA

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Reviewed: Jul. 31, 2009

I ended up using Grape Nuts cereal with a bit of raisins added to it because it was either that, cheerios, or mini wheats; I figured it would be the best to use. Following the recipe exactly, except with a little less oil, I had myself a delicious loaf in about 40 minutes. I used a bundt pan because for some reason I ALWAYS use a bundt pan, and the flavor was delicious. My only complaint would be that my loaf of extremely crumbly, but masha says it's because the cereal I used was like rock-hard rabbit food in the beginning. Next time I'll use a more absorbent cereal. :) But after sticking it in the fridge, the taste and texture just got better and better. This IS quite good.

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jEEZiliketocook

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Reviewed: Jul. 30, 2009

This is a nice, easy recipe that yields great results. It has a good texture, and the raisins are a unique but appreciated addition to re bread. I did tweak the recipe and substituted the all-purpose flour with wheat flour. Next time I make this recipe I want to add a little cinnamon. In general, it was quite good.

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Tracie

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Reviewed: Jul. 7, 2009

I loved this recipe. I changed a few things though; I used 1c oatmeal in replace of the cereal and instead of using both white and brown sugar, I used a total of 2/3c brown sugar. I also added some crushed almonds and a little extra banana. It was great.

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Sabrina

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Reviewed: Mar. 25, 2009

4 1/2 stars! This was quite good! I made it as muffins (bake time = 18 minutes) and they were great for breakfast! Very filling and solid, not overly sweet. :) Many went back for seconds. I would recommend cinnamon. I may also try it again and omit raisins but add chocolate chips. Thanks for the great recipe!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 20, 2009

Nice twist on your average banana nut bread. I used Raisin Bran Crunch in this recipe. I also added another 1/2 c. of raisins(because isn't Raisin Bran a little skimpy with the raisins?),a 1/2 c. Craisins and a tsp. of vanilla extract. Baked up dark, so I covered it with foil halfway through. No complaints. Very tasty and hearty banana bread.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 18, 2009

I was honestly surprised this tasted so awesome! I thought for sure I would see cereal flakes, but you would never know it's in there. I used Raisin Bran Crunch, but it seems like a perfect way to use up any cereal in your house. I also added a dash of cinnamon and a dash of cloves. Perfect with my morning cup of coffee!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 14, 2008

Good twist on the old banana bread. I ended up baking this for 62 minutes in the end as the middle just wouldn't cook. After all that, the outside was a bit chewier than I would have preferred, although the middle tasted great. I did use Basic 4 cereal since that's what I had on hand with flakes and raising (and nuts and dates, which were also nice).

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Sep. 6, 2008

Delicious! Moist! The recipe deserves a blue ribbon. What a great way to use up all those old bananas in my frig. Today was the first time I used this recipe. My taste buds are still talking ... "More, More." I had three pieces before I called a halt to this new eating habit (and I might eat one piece before bedtime). I made ONE CHANGE to the recipe since I had no raisin nut bran cereal. I substituted it with 1-3/4 cup of raisin bran cereal and 1/4 cup of chopped pecan nuts. I will make more loaves and freeze them, air-sealing with two layers of plastic wrap then one layer of aluminum foil. If my family and I don't eat them all before month's end, I'll pass onto neighbors and friends. Try the recipe; you won't be disappointed. Thanks, Scrubb, for sharing it with us.

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The King's kid

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Delicious! I turned it into muffins and added a bit of peanut butter, too. They were great! Thanks!

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SarahAF

Cooking Level: Intermediate

Home Town: Woodstock, New York, USA

Living In: West Orange, New Jersey, USA

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Reviewed: Apr. 23, 2008

This was really good. I used 11/2 cups of bananas, a quarter cup of white sugar instead of 1/2 and added a couple TBS of honey.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 9, 2007

Easy recipe - but had to use 3 bowls. I added oat bran in with the raisin bran to soak...Remember to add a little more milk too. Chopped walnuts were added also. I made mini-muffins, topped each with a little sprinkle of brown sugar and baked till golden brown. Everyone likes them...at least as much as you can like bran muffins :) - definately give this one a try...kids will probably like them. They're in the freezer now. I plan to sprinkle with powdered sugar and add to a tray of assorted cookies for a few parties coming up.

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JustMe

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2007

Really good. No problems at all.

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GRAMMABEA

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Reviewed: Apr. 8, 2007

This came out wonderfully! Rather than 1-1/2 cups regular flour, I used 3/4 cups of whole wheat flour and 3/4 cups regular flour. I also added extra raisins, some walnuts and cinnamon. Once I poured the mixture in the pan, I sprinkled some white & brown sugar on top with some additional walnuts. I think the next time I make this, I will put the mixture into muffin tins. I love it! Thanks!

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HERDERPSU

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Reviewed: Dec. 23, 2006

Great recipe! Has a wonderful flavor and texture.

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CARYNLAW

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Reviewed: Nov. 22, 2006

Good flavor, but the crust was somewhat tough.

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BEV47AHR

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Reviewed: Jul. 31, 2006

I used up left over raisin bran and some bran Chex I had in the house. It came out fantastic. A lot of food value. This is a new family favorite!

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Sharon Y.

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Reviewed: Nov. 9, 2004

mmmm, such a unique bread! i followed this recipe as written with the lone exception of substituting the all-purpose flour with whole wheat flour. the delicious flavor gets better with age. thanks a bunch, scrubee!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 12, 2004

Thanks for a wonderful Bread!!! Exactly what I was looking for!!!

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JEFFSBABE

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Reviewed: Aug. 11, 2003

This was a very moist and sweet tasting bread. I made the recipe into muffins. I substituted whole wheat flour, raisin bran cereal, and added cinnamon. I also used three very ripe bananas. It was a big hit at work with the girls. I definately will make them again.

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CONNIESUE

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Delicious Raisin Nut Banana Bread

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