Banana Bran Loaf
A moist, fiber-rich banana bran loaf with natural sweetness and hearty texture, perfect for breakfast or snacks, appealing to health-conscious and banana lovers alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Lightly spray an 8 x 4-inch or 9 x 5-inch loaf pan with vegetable oil cooking spray or oil lightly.
- In a mixing bowl, combine mashed bananas, sugar, and liquid vegetable oil or margarine.
- Add egg whites and skim milk, mixing well.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and oat bran.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts or chocolate chips. If you prefer a sweeter loaf, you can increase the sugar to 3/4 cup. Using applesauce instead of vegetable oil can reduce calories and fat. Make sure your bananas are very ripe for the best sweetness and moisture.
Serving Suggestions
Serve slices of Banana Bran Loaf with a pat of butter or a drizzle of honey for added richness. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a nutritious breakfast option, serve it alongside Greek yogurt and fresh fruit.
Storage & Reheating
To store leftovers, wrap the cooled loaf in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for about a week. To reheat, slice and warm in the microwave for a few seconds or toast lightly.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bran Loaf contains roughly 340 calories, with 11g protein, 38g carbohydrates, and 16g fat. It is an excellent source of vitamin A (27% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1129mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the all-purpose flour with whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, this may change the texture slightly, making it denser. You may also need to add a little extra liquid to compensate for the absorbency of whole wheat flour.
How can I make this recipe gluten-free?
To make Banana Bran Loaf gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the oat bran used is certified gluten-free, as some brands may contain gluten due to cross-contamination.
Can I use frozen bananas in this recipe?
Yes, frozen bananas work well in this recipe. Just thaw them completely and drain any excess liquid before mashing. This can enhance the flavor and moisture of the loaf, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).