Yet another variation on a low-fat, low-sugar, high-fiber quick bread. This time I was inspired to make this banana bread by several different sources and reasons; my favorite cookbook, Deceptively Delicious, the many varieties of All-Bran Cereal I've had on hand and because I had too many overly ripe bananas. I've said many times I'm not a fantastic baker but I do have a few tricks and treats that I can bake and vary with great results; this banana bread is definitely one of my better baking experiments. It adapts easily and turns out consistently moist and tasty. I've tweaked it enough that I know it will stay moist without the need for butter or oil, it's sweet enough that it doesn't need much added sugar and you can amp up the fiber content by using whole wheat flour, oats and All-Bran cereal.
All-Bran Cereal Banana Bread Ingredients:
- Cooking Spray or Light Butter & All-Purpose Flour - for greasing loaf pan
- 1 Cup Whole Wheat Flour
- 1 Cup of Crushed All-Bran Cereal Flakes or Twigs- crushed or pulsed in a food processor into a coarse grain or powder
- 1/4 Cup All-Bran Cereal Buds - crushed or 1/4 Cup Quick Cook Oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 Cup Light or Dark Brown Sugar - firmly packed
- 2 Large Eggs
- 2 Cups Banana Puree - about 3-4 Medium/Large Bananas
- 1 teaspoon Pure Vanilla Extract
- Preheat oven to 350 degrees. Use and 9-inch loaf pan and grease or spray it with cooking spray and dust it thoroughly with flour; set aside.
- In a large mixing bowl, whisk together the dry ingredients - 1 cup of whole wheat flour, 1 full measured cup of the crushed/pulsed All-Bran Cereal Flakes, 1/4 cup of crushed All-Bran Cereal Buds or oatmeal, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt and the 1/2 teaspoon cinnamon; whisk well to thoroughly combine. Set aside.
- In another mixing bowl, whisk together the 1/2 cup brown sugar and the 2 large eggs until the sugar dissolves and the eggs are foamy. Mash the bananas until they are smooth and most lumps are gone then whisk them into them into the brown sugar/egg mixture. Stir in the vanilla extract.
- Gently fold in the flour mixture, in thirds, into the wet ingredients. Incorporate the flour mixture by folding it into the sugar/egg/bananas before adding more. Stir to combine but do not over mix, otherwise the batter will become tough. The batter should be loose and runny, this is normal. The flour, cereal and oatmeal will absorb the wet ingredients and will set up as it bakes keeping the bread remaining moist and tender.
- Bake for 50 to 55 minutes, or until a toothpick or skewer comes out clean with only crumbs sticking to it. Let the loaf pan cool on a rack for 5 to 10 minutes before turning the banana bread out of the pan. Cool completely before cutting and serving. Cover with plastic wrap and refrigerate to keep the banana bread moist.
- This banana bread slices and freezes beautifully! It is also terrific with low-fat cream cheese or peanut butter!