Do you like Cinnamon Toast Crunch Cereal or just the taste of cinnamon, well you’ve come to the right recipe. Cinnamon Toast Crunch Cake With Bananas is overflowing with delicious cinnamonie flavor from the cake itself to the crunchy topping. This easy, simple, homemade recipe is sure to become a family or whomever you serve it to favorite. It’s CINNsational.
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This is post #3 in my Baking with Breakfast Cereal series. As I explained in my Peanut Butter Crunch Bar’s post, I was inspired by Christina Tosi, head chef and founder of Milk Bar, to incorporate breakfast cereal in some of my baked goodies.
Lately the thoughts of fusing and incorporating Cinnamon Toast Crunch in banana bread were dancing in my head. Come on, Cinnamon Toast Crunch and banana bread together, only good could come from that.
My initial thoughts were to lace this simple banana bread recipe from TreasuresFrom Heaven (A Collection of Recipes from Pensacola – Tallahassee Diocesan Council of Catholic Women) with two or three cups of Cinnamon Toast Crunch.
The lead and supporting ingredients
However, as I started making this recipe and making changes, the Cinnamon Toast Crunch elevated its role in the recipe.
Shockingly, I added the whole 12oz. box of cereal to the batter instead of the initially intended 2 cups. It then went from being Cinnamon Toast Crunch Banana Bread to Cinnamon Toast Crunch Cake with Bananas.
This completely changed the taste and texture of the bread. Instead of super moist bread, it became a somewhat moist (not dry at all), delightfully dense, almost pound cakish cake. The prevailing flavor was an incredible CINNAMON, but there was the subtle flavor of banana running throughout.
The Cinnamon Toast Crunch went from being a supporting actor to being the main star that’s supported by the bananas and other ingredients. If Food Network gave out awards for best recipe and best ingredient in a recipe, the Cinnamon Toast Crunch would win for it’s dynamic performance in Cinnamon Toast Crunch Cake with Bananas.
Cinnamon Toast Crunch Cake Ingredients
As I’ve said Cinnamon Toast Crunch is the lead ingredient, but this from scratch cake wouldn’t be the blockbuster it is without these supporting ingredients.
- Bananas – Like banana bread, use bananas that are overly ripe or going bad. They should have more brown than yellow. If you are in a pinch and don’t have any overly ripe bananas, here’s a great post on how to quickly brown bananas from Domestic Superhero. Bananas will provide moisture and sweetness.
- Brown Sugar I used light brown sugar, but you can use dark. Dark will provide a bolder flavor.
- Butter for the love of baking, please use real butter.
- Eggs Use room temperature if possible, as they combine easier and more evenly in the batter. Eggs will help provide much needed leavening for our cake.
- Flour I sifted my flour to remove any lumps and make it easier to mix into the other ingredients. Unsifted flour will not cause your cake to bomb.
- Cinnamon How could a little more hurt?
- Baking Soda Our cake must rise.
How to make Cinnamon Toast Crunch cake
- In a food processor or blender grind the whole 12 oz. box of cereal.
- Make the topping and put it in the refrigerator.
- Grease and flour your loaf pan.
- Sift your flour
- Mash your bananas
- Make your batter
- Pour in loaf pan
- Sprinkle topping on top of batter. It will thoroughly cover batter.
- Bake until a toothpick or knife inserted in middle comes out clean.
- Cool the cake 10 to 15 minutes in the pan before removing.
How to freeze Cinnamon toast crunch cake
Both quick breads and pound cakes freeze well. Since this is a hybrid of the two, this will freeze well. I had mine in the freezer for a week and thought it was better after serving freezer time.
To freeze the cake or a portion of the cake:
- Cool the cake completely
- Wrap the cake 2 or 3 times in plastic wrap and aluminum foil. I usually use just aluminum foil.
- Put in large freezer storage bag. I skip this sometimes and just freeze in foil.
To freeze in slices (This is great for those of us who are magnetically drawn to a cake sitting on the counter and whittle away at it all day. This allows you to get the cake out of sight and yet have access to it one slice at a time. Pull out a slice before bed and it’s ready to go for breakfast the next morning or dessert that evening):
- You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
- You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
If you like quick breads & pound cake you might also like these
- Peanut Butter Crunch Pound Cake
- Brown Sugar Pound Cake
- Sweet Potato Cinnamon Pound Cake
- Chocolate Chip Date Nut Bread
- Chocolate Zucchini Bread
- Easy Cheddar Cheese Muffins
Cinnamon Toast Crunch Cake with Bananas
Cinnamon Toast Crunch Cake Ingredients
- 1 12oz Box of Cinnamon Toast Crunch Cereal Crushed in food processor or blender
- 1 cup Brown sugar
- ½ cup Butter
- 2 Eggs Room Temperature
- 1½ cups Flour
- 1 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Baking soda
- 3 Large bananas or 4 small bananas Mashed
Cinnamon Toast Crunch Topping Ingredients
- ½ cup Cinnamon Toast Crunch Crushed in food processor or blender
- ½ cup Brown sugar
- ¼ tsp Cinnamon
- ¼ cup Butter
Cinnamon Toast Crunch Topping Instructions
- Crush whole 12oz box of cereal in a food processor or blender
- Take ½ cup of the cereal for topping
- Combine the brown sugar, cereal and the cinnamon
- Cut in butter until crumbs form
- Set aside in the fridge
Cinnamon Toast Crunch Cake Instructions
- Preheat oven to 350°
- Melt butter and mix in bowl with brown sugar
- Add eggs and blend
- Sift flour, salt, soda and cinnamon and add to mixture
- Fold in mashed bananas
- Fold in remainder of cereal. It will form a thick, grainy batter and that's ok.
- Pour batter into greased and floured loaf pan.
- Scatter topping over top of batter. It will cover all the batter.
- Bake for 1hr to 1hr and 15 minutes.
- Insert a knife to see if done. If it comes out with batter, back in the oven. If it comes out clean or with a few crumbs it's done.
USEFUL TOOLS FOR MAKING THIS RECIPE
Nordic Ware Aluminum Loaf Pan
Kitchen Aid Classic Stand Mixer
Long Baking Spatula