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Cinnamon Toast Crunch Banana Bread

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This Cinnamon Toast Crunch Banana Bread made with infused cereal milk and Cinnamon Toast Crunch CinnaDust for the ultimate breakfast treat.

This image features a mini loaf of Cinnamon Toast Crunch Banana Bread on a sheet of crinkled parchment paper, partially sliced to reveal its soft, moist interior. The loaf is topped with a thick coating of crushed Cinnamon Toast Crunch cereal and a light cereal milk glaze that adds texture and sweetness. Two slices have been cut and placed slightly askew in front of the loaf, showing the tender, banana-speckled crumb and lightly browned edges. Scattered cereal bits and crumbs surround the loaf, enhancing its rustic, homemade charm. The photo captures the perfect balance of crunch and softness, inviting you to take a bite.

This Cinnamon Toast Crunch Banana Bread is the start of a week long celebration.

Celebration for what?

My blog. Sweet ReciPEAs.

Celebrating something I never really thought I would see.

My blog will turn TWENTY on June 5th.

For 20 years I have created recipes for this blog.

Thousands and thousands of recipes.

This photo features a close-up of a mini loaf of Cinnamon Toast Crunch Banana Bread resting on a wire cooling rack. The loaf is generously topped with a thick layer of cereal milk glaze that drips down the sides, creating a luscious, glossy finish. Piled high on top is a crunchy layer of crushed Cinnamon Toast Crunch cereal, adding texture and a nostalgic, cinnamon-sugar flair. In the background, other similarly topped mini loaves are slightly out of focus, giving the image a warm, inviting, and bakery-fresh feel. The lighting highlights the golden brown crust and the creamy glaze, making the loaf look irresistibly delicious.

I’m starting with this banana bread because nostalgia is a big theme of this blog.

And well, cereal growing up was a big thing.

It still is. I have it several times a week.

But not for breakfast usually.

Usually I eat it as a pre-workout snack. It gives me a nice rush of sugar carbs that I need. 🙂

It’s why it was a whole chapter in my cookbook.

If your childhood nostalgia involves sneaking extra bowls of Cinnamon Toast Crunch, this banana bread is about to become your new favorite treat.

If you own my cookbook, then you know that I have been infusing cereal milk ever since I had my first Easy Bake Oven.

Which I used Count Chocua cereal milk in a cake.

Christina Tosi claims to have invented the trend.

I would say more like made it popular.

I’m not saying I invented it either.

Someone with the munchies no doubt made the first cereal milk baked good many years ago I am sure. 🙂

This photo features a single mini loaf of Cinnamon Toast Crunch Banana Bread displayed on a piece of crinkled parchment paper. The loaf is topped with a generous amount of crushed Cinnamon Toast Crunch cereal, adding a golden, crunchy texture to the top. A thick layer of cereal milk glaze coats the top and slightly drips down the sides of the loaf, creating a smooth, creamy contrast against the rich, browned edges of the banana bread. The background includes a blurred glimpse of another loaf, enhancing the cozy, homemade aesthetic. The image captures the perfect balance of rustic charm and indulgent detail.

The Secret Ingredient: Cereal Milk

Before we even start on the bread, we need to make something magical — Cinnamon Toast Crunch cereal milk. It’s what gives this loaf its signature flavor.

To Make the Cereal Milk:

  1. Pour milk into a large saucepan.
  2. Stir in Cinnamon Toast Crunch cereal and a generous tablespoon of CinnaDust seasoning.
  3. Heat until it just begins to boil, then remove from heat.
  4. Let the mixture steep for 25–35 minutes — this is when the magic happens.
  5. Strain the milk into a bowl, pressing the cereal firmly with a wooden spoon to extract every last drop of cinnamon-infused milk.
This overhead photo captures a sliced mini loaf of Cinnamon Toast Crunch Banana Bread laid out on crinkled parchment paper. The loaf, topped with a thick layer of crushed Cinnamon Toast Crunch cereal and light glaze, has been cut into several slices, two of which are positioned slightly apart to reveal the bread’s moist, speckled interior. The slices showcase a soft, fluffy crumb flecked with banana and cinnamon, while cereal crumbs and glaze flakes are scattered naturally around them, adding a rustic and inviting touch to the presentation. The overall feel is cozy, homemade, and undeniably delicious.

Final Thoughts

Cinnamon Toast Crunch Banana Bread is everything a cozy baked good should be — moist, sweet, a little nostalgic, and undeniably delicious.

It’s perfect for brunch, gifting, or a weekday pick-me-up.

Just be warned: one slice is never enough.

Pro Tip: Make the mini loaves — they bake faster and are perfect for sharing… or not sharing at all.

Enjoy! And don’t forget to save some cereal milk for your coffee — thank me later.

This photo shows a cross-section of a mini loaf of Cinnamon Toast Crunch Banana Bread, set atop a sheet of crinkled parchment paper. The inside of the loaf reveals a moist, tender crumb speckled with banana and perfectly baked to a golden hue. The top of the bread is crowned with a visible layer of crushed Cinnamon Toast Crunch cereal, lightly glazed and adding a crunchy texture that contrasts beautifully with the soft interior. A few crumbs scattered around the base add a casual, homemade touch to the composition. The overall image captures the inviting, comforting essence of freshly baked banana bread with a playful cereal twist.

Want more Banana Bread Recipes?

Cookies and Cream Banana Bread

Chocolate Chocolate Chip Sourdough Banana Bread

Fruity Pebbles Banana Bread

Dark Chocolate Sea Salt Caramel Banana Bread

Banana Berry Bread

Cinnamon Toast Crunch Banana Bread

Cinnamon Toast Crunch Banana Bread

Ingredients

  • For the Cinnamon Toast Crunch Milk:
  • 2 cups whole milk
  • 1 cup Cinnamon Toast Crunch Cereal
  • 1 TBSP Cinnamon Toast Crunch CinnaDust Seasoning
  • For the bread:
  • 1 1⁄3 cups granulated sugar
  • 1⁄2 cup butter, at room temperature
  • 2 eggs
  • 1⁄2 cup Cinnamon Toast Crunch Cereal Milk
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 cups all-purpose flour
  • 1 tsp. vanilla
  • 1 1⁄4 cups mashed ripe bananas
  • 12 TBSP Cinnamon Toast Crunch CinnaDust Seasoning
  • For the glaze:
  • 2 heaping cups of powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup Cinnamon Toast Crunch Cereal Milk
  • 2 cups Cinnamon Toast Crunch Cereal for Garnish

Instructions

  1. For the Cinnamon Toast Crunch Cereal Milk:
  2. Pour milk into a large saucepan.
  3. Add cereal and CinnaDust seasoning to the milk.
  4. Heat milk until it just starts to boil.
  5. Remove from heat.
  6. Steep the cereal for 25 to 35 minutes.
  7. Strain the milk into a bowl.
  8. Press on the cereal in the strainer with a large wooden spoon to squeeze out the milk from the cereal.
  9. For the bread:
  10. Cream sugar and butter.
  11. Add eggs, one at a time, mixing well after each addition – use a mixer.
  12. Stir baking soda into buttermilk and add to mixture.
  13. Sift baking powder with flour and blend into creamed mixture.
  14. Add vanilla and banana and mix.
  15. Pour half the mixture into a greased and floured 9″x5″ loaf pan and sprinkle the cinnadust seasoning. (May also use 4 mini loaf pans.). I made the mini pans. If doing mini, then divide the cinnadust among the four pans.
  16. Place the remaining batter on top of the cinnadust.
  17. Swirl with a wooden skewer or knife.
  18. Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
  19. Cool for 20-30 minutes before removing from pan.
  20. For the glaze:
  21. Add powdered sugar into a bowl and stir in cereal milk and vanilla and mix.
  22. If too thick add more milk. If too thin add more powdered sugar.
  23. Mixture may look lumpy at first but just continue to stir and it will come together.
  24. You will pour this glaze in batches over the cooled bread to have glaze layers build up.
  25. Add crushed Cinnamon Toast Crunch cereal on top if desired.
© Peabody

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