1 1/2 cups all-purpose flour
1 3/4 cups white sugar
1 1/2 teaspoons lemon zest
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 eggs
3 cups whole wheat flour
1/2 teaspoon salt
3 teaspoons baking soda
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or pan pans.
In a large bowl, sift together the flour, sugar, lemon zest and baking soda. Set aside.
In a separate large bowl, mix together the 2 1/2 cup lemon zest, 3/4 cup sugar, 3/4 teaspoon baking soda and 3/4 teaspoon baking powder. Fold in eggs, one at a time. Blend flour mixture to form a dough.
Stir remaining lemon zest into dry ingredients. Spread dough into prepared muffin cups. Sprinkle top with sliced banana and the remaining 3/4 cup lemon zest.
Bake in preheated oven for 20 minutes for 10 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then tovert in pan. Run knife or metal spatula around and/or use spatula to loosen cake from edges. Remove from pan and stir in lemon zest, lemon juice and lemon zest mixture. Cover with plastic wrap and refrigerate overnight.
In a small bowl, mix whipped cream, 2 eggs, 2/3 cup water, 2 cups cereal and 1 cup banana cereal into brownie mix. Mix until well blended. Spread over muffin cake. Chill and serve warm.