Feed Your Chocolate Craving Part Two
By Julie Cader
As you may recall, in Part One of “Feed Your Chocolate Craving”, I had overindulged in a 32 percent more free box of yummy Kellogg’s Cocoa Krispies® cereal. Well, I ‘m still working on that box of cereal and now the bananas are getting mushy–just perfect for making banana bread!
Here’s an interesting recipe adapted from Kellogg’s, that blends perfectly the Cocoa Krispies® cereal and bananas!
Chocolate Banana Nut Bread
INGREDIENTS
2 cups Kellogg’s Cocoa Krispies® cereal
1 3⁄4 cups of flour
1⁄2 cup sugar, plus two tablespoons
1 1⁄2 teaspoons of baking powder
1⁄2 teaspoon of baking soda
1⁄4 teaspoon of salt
1⁄4 teaspoon cassia cinnamon
2 tablespoons of unsweetened cocoa powder
1⁄2 cup of chopped walnuts
2 large eggs
two mashed bananas
1⁄2 cup reduced fat milk
1 tablespoon Crème de Cocoa
1⁄4 cup melted butter (save the bowl)
2 teaspoons vanilla extract
pinch of ground clove
pinch of ground nutmeg
Let’s get started. Preheat oven to 350. In a large mixing bowl combine cereal, flour, 1⁄2 cup sugar, baking powder, baking soda, salt, 1 tablespoon cocoa powder, cinnamon and walnuts. In a separate mixing bowl, beat together eggs, bananas, milk, Crème de Cocoa, butter and vanilla. Stir into the flour mixture. So what if it happens to be morning time—take a sip of the Crème de Cocoa!
Now this is where it gets interesting. Remove 3/4 cup of the batter and put in the same bowl you used to melt your butter. To this stir in 2 tablespoons of sugar, clove, nutmeg, and 1 tablespoon of cocoa powder.
Spoon 1⁄2 of your plain batter evenly in the bottom of a large greased loaf pan. Spoon the special chocolate batter over the plain batter and spread to within 1⁄2 inch of pan sides. Finally, spoon remaining 1⁄2 of the plain batter over the chocolate batter and spread to cover the chocolate batter.
Bake 50-55 minutes or until wooden pick inserted near center comes out clean. Remove from pan and cool completely on wire rack before slicing. Enjoy!
