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BRANana Bread Recipe

BRANana Bread Recipe photo by Taste of Home

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Moist and delicious, this nutritious chocolate-chip banana bread is made with bran and flax.

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BRANana Bread Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 16 Servings

20 50 70

Ingredients

1-1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup granulated sugar
1/4 cup ground flaxseed
1 tsp each baking soda and baking powder
1/2 tsp cinnamon
1/4 tsp salt
1-1/2 cups mashed ripe bananas
3/4 cup plain yogurt (2%)
2 eggs
2 tbsp butter, melted
1 tsp vanilla
1/2 cup finely chopped walnuts
1/3 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the flour, wheat bran, sugar, ground flaxseed, baking soda, baking powder, cinnamon and salt.
In a small bowl, whisk the bananas, yogurt, eggs, butter and vanilla. Add wet ingredients to dry ingredients and stir just until moistened. Fold in nuts and chocolate chips.
Spoon batter into a greased 9-in. x 5-in. pan. Bake for about 50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Serve warm. Yield: 1 loaf (16 slices).

Tip: The bananas must be very, very ripe (sweet!) for this banana bread as there’s very little added sugar. Freeze your bananas as they become over ripe and you will always be ready to throw together a banana loaf!

Per slice: 174 calories, 6.2 g total fat (1.8 g saturated fat), 6 g protein, 27 g carbohydrate, 3.5 g fiber, 31 mg cholesterol, 159 mg sodium

Originally published as BRANana Bread in Taste of Home February/March 2010, p32

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Reviews for BRANana Bread

BRANana Bread

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Reviewed on Feb. 05, 2010 by HeatherHH

This bread has a nice texture, but definitely tastes low-sugar. If I wanted to eat it plain, I wouldnâ€™t make this recipe again, but I like my banana bread with peanut butter. So, this is a nice way to cut back on sugar, which our family tries to limit. Oh, and I just used my homeground white whole wheat flour in place of all the white and bran and flax.

Reviewed on Feb. 04, 2010 by jbug827

Just reread my comment - I covered with foil for the last 15 minutes of my extended baking time.

Reviewed on Feb. 04, 2010 by jbug827

This is really good for a "healthy version" of banana bread. My kids like it a lot and it's a great way to get fiber and flax into them. I found the baking time to be WAY too short the first time I made it, so I tried again and increased the baking time to 65 minutes with much better results. I put foil over the top of the loaf during the last 50-65 minutes to prevent overbrowning.

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