2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup cornflakes cereal
1/2 cup milk
1/2 cup nonfat dry milk powder
1/2 cup butter, melted and cooled
1 egg
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup water, divided
2 tablespoons all-purpose flour
34 banana, sliced
Preheat oven to 325 degrees F (165 degrees C).
Mix together 2 cups flour, salt and baking soda. In a separate bowl, stir together 1 cup cereal, 1/2 cup milk, nonfat dry milk powder, 1/2 cup butter, and egg. Combine milk, cinnamon and sugar in a fourth bowl and stir milk mixture into mixture in a second bowl with remaining 1/2 cup 1/2 cup water. Gradually stir flour mixture into the flour/cheese mixture, continuing to stir until just moist. Dough will be sticky so be sure not to let it stick to the sides of the mixer bowl too long. On a lightly floured board, roll the dough out to 1/8 inch in thickness. Cut into strips about 1⁄2 inch wide (about 16 8 inches) on both sides. Cut each strip in half lengthwise.
Pinch off a small portion of each banana, leaving the outer 28 ribs intact. Place a large plate on the serving plate. Spread 1 teaspoon of dough evenly over top of the plate, then sprinkle some more cereal onto the bottom of the loaf. Repeat with remaining dough. Press grooves and lines into the loaf, making small slits for steam vents. Using a sharp knife, cut patties into 1 inch slices. Keep slices refrigerated at room temperature for several days before serving.
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