Banana-Honey-Bran Bread
A moist, hearty banana bread with crunchy bran cereal and pecans, perfect for breakfast or snack, offering natural sweetness and wholesome texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Sift flour, baking powder, baking soda, and salt in a large bowl.
- Stir in whole bran cereal and chopped pecans.
- Beat egg slightly in a small bowl, then beat in honey, vegetable oil, milk, and mashed bananas.
- Add banana mixture all at once to dry ingredients and stir just until flour is dampened.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour.
- Cool on a rack for 10 minutes.
- Wrap in foil or plastic for storage.
Tips & Substitutions
For a lighter texture, consider using whole wheat flour instead of plain flour, or add a tablespoon of ground flaxseed for extra nutrition. If you prefer a different nut, walnuts can be used in place of pecans. To enhance the banana flavor, you can add a teaspoon of vanilla extract. Ensure your bananas are very ripe for optimal sweetness.
Serving Suggestions
This banana-honey-bran bread is delightful on its own, but you can also serve it with a spread of cream cheese or a drizzle of Aunt Jean'S Chocolate Syrup for a sweet twist. It pairs beautifully with a cup of coffee or tea. For a heartier breakfast, enjoy it alongside scrambled eggs or yogurt for a balanced meal.
Storage & Reheating
To store leftovers, wrap the banana-honey-bran bread in foil or plastic wrap and keep it at room temperature for up to three days. For longer storage, freeze the wrapped loaf for up to three months. To reheat, unwrap and warm in a 350°F oven for about 10 minutes or microwave slices for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Honey-Bran Bread contains roughly 566 calories, with 8g protein, 64g carbohydrates, and 33g fat. It is an excellent source of iron (20% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1273mg per serving (55% 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 use other sweeteners instead of honey?
Yes, you can substitute honey with maple syrup or agave nectar. Keep in mind that these alternatives may slightly alter the flavor and texture, but they will still provide sweetness. If using a liquid sweetener, you might want to reduce the liquid ingredients slightly to maintain the right batter consistency.
How do I know when the bread is fully baked?
To check if your banana-honey-bran bread is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. If it comes out wet with batter, bake for an additional 5-10 minutes, checking regularly to avoid overbaking.
Can I add other fruits to this recipe?
Absolutely! You can fold in chopped apples, blueberries, or even dried fruits like raisins or cranberries for added flavor and texture. Just make sure to adjust the quantity to maintain the balance of wet and dry ingredients. Adding 1/2 to 1 cup of additional fruit should work well.
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).