There’s nothing quite like good, old fashioned banana bread for breakfast. This tasty treat has been a staple in most American households for decades- and for good reason. It’s easy to make, it’s a good way to use up bananas that are going a bit too ripe, and it’s a delicious homemade indulgence.
This banana bread recipe is a little different in that it uses bran cereal for a higher fiber content. And, I personally think it makes the bread just a little bit sweeter which is the perfect compliment to the hearty walnuts we added to this recipe. The sweetness is also a great balance if you take your banana bread with a pat of butter.
Like most banana bread recipes, this bran-ana bread is very easy to make. To start with you’ll need to combine your dry ingredients in a mixing bowl and combine, then set them aside.
Then cream together the sugar and oil. To that same bowl add in one egg and combine. Then add in the mashed bananas, bran cereal, vanilla extract, and nuts.
For this recipe you can use bran flakes or all-bran and there’s no need to crush the cereal up or anything. The cereal will blend into the batter just fine without any extra finessing. We used walnuts for this one, but you can use almonds or pecans if you like them better. Or make this without nuts if you prefer.
The last step before adding the batter to your loaf pan is to add the dry ingredients to the wet and mix well. Then pour into greased 9″x5″ loaf pan and bake at 350˚F for one hour.
It couldn’t be easier to make and it’s so delicious!
Makes 12-16 slices
10m prep time
1h cook time
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups ripe bananas, mashed
- 1 cup bran cereal
- 2 teaspoons vanilla
- 1/2 cup chopped nuts
- Preheat oven to 350˚F. In a medium bowl combine flour, baking powder, soda and salt. Set aside.
- In large mixing bowl, cream oil and sugar together. Add egg and beat well. Mix in bananas, cereal, vanilla and nuts. Add flour mixture to wet ingredients a little at a time, stirring in between each addition.
- Grease and line a 9”x5”x3” loaf pan. Pour batter into pan and bake for 60 minutes or until knife inserted in center comes out clean.
- Allow to cool for 10 minutes before removing loaf from pan. Then allow to cool completely on wire rack before slicing.
Recipe adapted from Kellogg’s.