Wholemeal Bran Banana Bread
Course:
Bread (sweet)
Ingredients
- 35 grams Wheat Bran
- 60 grams Plain Yogurt
- 400 grams Bananas (about 5 bananas; can compensate with yogurt)
- 40 grams Coconut Oil (melted then cooled (or olive oil/melted butter))
- 2 Egg
- 100 grams Honey (or maple syrup)
- 1 teaspoon Vanilla Extract
- 180 grams Wholemeal Flour (some spelt is nice too (50g))
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Baking Powder
- 1⁄2 teaspoons Salt
- 1⁄2 teaspoons Cinnamon
- 80 grams Walnuts (chopped)
Steps
- Preheat the oven to 180 °C conventional with cast iron loaf pan inside.
- In a small bowl, hydrate the bran: mix the bran, yogurt, and half the mashed banana. Let sit for 5-10 minutes.
- Melt the coconut oil and set aside to cool.
- In a separate larger bowl, whisk the eggs, honey, oil, and vanilla.
- Into the large bowl, stir in remaining banana, then the bran mixture.
- In a small bowl, combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet, stirring as little as possible.
- Fold in walnuts.
- Remove the loaf pan from the oven and coat generously with butter.
- Add in the batter, and bake for 60 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs, or the internal temperature is 87-93°C. Check after 40 minutes to see if it should be tented with foil.
- Remove from the oven and let cool in the pan for 10 minutes.
- Then remove and transfer to a wire rack to cool completely.