Banana Bran Breakfast Bread
This recipe is taken from the 1999 Milk Calendar. Delicious plain or toasted and stays moist for days.
- Prep: 15 min
- Cooking: 55 min - 1 h
Ingredients
- 3/4 cup (180 mL) wheat bran
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (180 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- of salt
- 1 tsp (5 mL) ground cinnamon
- 1 cup (250 mL) buttermilk
- 3/4 cup (180 mL) brown sugar
- 1/3 cup (80 mL) melted butter
- 2 eggs
- 3 ripe bananas mashed (approx. 1 cup / 250 mL)
- 2 tbsp (30 mL) orange juice
- 1 tbsp (15 mL) grated orange zest
- 1/2 cup (125 mL) raisins (optional)
- 1/2 cup (125 mL) chopped walnuts (optional)
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Preparation
Preheat oven to 350 °F (180 °C).
In a large bowl, stir together bran, both flours, baking powder, baking soda, salt and cinnamon; set aside.
In a medium bowl, beat together buttermilk, brown sugar, butter, eggs, bananas, orange juice and zest. Fold into dry ingredients just until moistened. Stir in raisins and walnuts and spoon batter into a buttered 9 x 5 inch (23 x 13 cm) loaf pan.
Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.
Tips
You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using.
For a change of taste: Add dried cranberries instead of raisins.
Learn more about
Nutritional information
Per serving| Energy: | 250 Calories |
| Protein: | 6 g |
| Carbohydrate: | 42 g |
| Fat: | 8 g |
| Fibre: | 3.8 g |
| Sodium: | 276 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 90 mg |
| Selenium: | 34 % |
| Magnesium: | 22 % |
| Thiamin: | 15 % |
| Iron: | 14 % |
