All Bran Banana Bread
Transform your morning routine with this hearty and nutritious All Bran Banana Bread! Packed with the wholesome goodness of All-Bran cereal and naturally sweetened with ripe bananas, this recipe delivers a moist, flavor-packed loaf that’s perfect for breakfast or an afternoon snack. Its delicate balance of warm cinnamon spice, rich brown sugar, and optional chopped walnuts creates an irresistible medley of textures and flavors. Simple to make, it requires minimal prep and bakes to golden perfection in just under an hour. Ideal for meal prepping or sharing with loved ones, this high-fiber banana bread pairs beautifully with a swipe of butter or a drizzle of honey. Whether you’re looking for a creative way to use overripe bananas or a healthier twist on classic banana bread, this recipe is your go-to!
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Recipe Information
Ingredients
- 1.5 cups All-Bran cereal
- 3 medium Bananas (ripe and mashed)
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Brown sugar (packed)
- 0.5 cup Unsalted butter (melted)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the All-Bran cereal and milk. Stir gently and let it sit for about 5 minutes so the cereal can absorb the milk and soften.
In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
To the softened All-Bran mixture, add the mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Mix until well combined.
Gradually fold the dry ingredients into the wet ingredients, stirring gently until no dry streaks remain. Do not overmix.
If using walnuts, fold them into the batter at this stage.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 487.0 g | 177% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 237.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 499 mg | 38% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
