TOTAL TIME: 65 MAKES: 16 servings (1 slice per serving)

INGREDIENTS

1-3/4 cups flour
1 cup Post Shredded Wheat Original Spoon Size Cereal, finely crushed
1 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup sugar
1/2 cup (1 stick) margarine
2 eggs
1/4 cup fat-free milk
1 cup mashed ripe bananas (about 2 large bananas)

DIRECTIONS

PREHEAT oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside. BEAT sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas. Pour into greased 9x5-inch loaf pan. BAKE 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely. Cut into 16 slices.

TIPS & SUGGESTIONS

Special Extra:
Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.