Banana-Bran Bread
Perfect solution to overripe bananas and full of healthy bran and nuts, which makes it not only tasty but high in fiber too!
Equipment
- 3 mini loaf pans 6 x 3.5 x 2"
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup butter softened
- ½ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 ripe bananas
- 1 cup whole bran cereal
- ½ cup walnuts chopped
Instructions
- Preheat oven to 350°F. Combine flour, baking powder, baking soda and salt in a medium sized bowl or large measuring cup.
- In large bowl of electric mixer, at high speed, beat butter, sugar, egg and vanilla extract until smooth.
- Peel bananas and add to the sugar-and-egg mixture and stir until well mixed. Add the flour mixture, bran cereal and nuts, beating just until well combined.
- Turn the banana-bran mixture into 3 small loaf pans, spreading with a rubber spatula or the back of a spoon to make smooth. Place pan on center rack in oven and bake for 45-50 minutes or until a cake tester inserted into the center of the bread comes out clean.
- If necessary, bake the bread a few minutes longer. When bread is done, place on a wire rack and let cool.
- To store: Wrap bread tightly in aluminum foil and place in plastic bag. Refrigerate until ready to serve.
Notes
I store ripe bananas in the freezer with their peel on. When ready to make banana bread just thaw in a bowl at room temperature or in the refrigerator until mushy, cut the end off the banana and squeeze out.
You can use one regular sized loaf pan for this recipe and cook for an hour per the original recipe, but I find the small loaf pans cook better and are less likely to be mushy in the middle.
