Instructions: Heat oven to 350 degrees. Coat a 9x5x3" pan with no-stick cooking spray.

Mix flour, sugar, baking powder, baking soda & salt in large bowl. In a separate medium size bowl, beat egg, then stir in bananas, cereal, water, oil & vanilla. Add this mixture to the flour mixture, stir until just moistened (batter will be lumpy). Pour into pan & bake 55-65 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan & cool completely on a rack. (For easier slicing, wrap & store overnight).

JaneStarrs notes: I assumed 12 servings for MC nutritional analysis. I used 1 large egg and 2 medium bananas in an 8" loaf pan for 55 mins.

Wouldve been better with 3 bananas or baked for 5 mins less.

Using 1 large egg:
This recipe was originally submitted to the lowfat list by Karen.

JaneStarrs experiments:
To make Muffin Tops in specialty pan:
At 350 degrees:
Used: 3 med / large bananas.

Made:
24 mini-muffin tops (1 generous mini-scoop each to fill tins) plus 3 giant Muffin toppers (2 large scoops each to fill)

baked minis for 15 mins (came out a bit pale-colored & a bit dry - next time up temp to 375 and bake for 10 mins) baked giants for 19 mins(came out nicely browned and moist)

I used non-stick spray on the minis since pan is not non-stick. Next time I will also spray cups of non-stick Giant muffin-topper tin.

mini-muffin tops came out to 1 point per muffin top. (A "normal" serving would be 3 muffin tops which is the equiv. of 1 small regular muffin.)

Large Muffin tops= 2 regular full-size muffins = 6 points

NOTES : Heres a lowfat banana bran bread that I got from another list and adapted to make muffin "tops" in a specialty pan. My family prefers the tops of muffins to the cakey bottoms. I came up with this adaptation one morning when I was tried of being left yet another "top-less"muffin! I bought the muffin topper pans at Marshalls or T.J. Maxx for a very reasonable price ($8??)

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