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). Formatted to MC by Janestarr 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. Per MasterCook Using 1 large egg: 157 cals, 3.3 g fat (18%CFF), 3.2 g fiber =3 Weight Watcher Points This recipe was originally submitted to the lowfat list by Karen. JaneStarrs experiments: To make Muffin Tops in specialty pan: 4/21/99 experiment: 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 Recipe by: healthy-recipes@onelist.com & adapted by JaneStarr Posted to EAT-LF Digest by "Jane Paquet" on Apr 27, 1999,