After going through my dozens and dozens of banana bread recipes, I was surprised to see that I’d never posted a recipe for Bran Flakes Banana Bread. I did share a vegan banana bread made with unprocessed wheat bran, but not with cereal. So here’s a recipe for some Bran Flakes Banana Bread.
Bran Flakes Banana Bread
This one’s from All-Bran Canada, which has slightly better bran recipe collection than All-Bran America. Their version is made with All Bran original, but crushed Bran Flakes work just as well. It’s really good! The Bran Flakes are detectable in the texture, but not in a bad way. They add flavor and make kind of a speckled pattern with the banana. I’d definitely make this one again to use up Bran Flakes.
So you can makes this bread with equal amounts (80 grams) of All Bran or Bran Flakes, whatever you have in the pantry. Using almond milk in place of dairy milk works, and I do think that using a gluten-free 1:1 flour such as King Arthur Measure for Measure or Bob’s Red Mill would work well too. For a taller loaf, be sure to use an 8 1/2 by 4 1/2 inch loaf pan rather than a 9×5.
Bran Flakes Banana Bread
- 2 cups Bran Flakes 80 grams or 1 cup Original All Bran
- 1/3 cup milk
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 3/4 cup packed brown sugar 150 grams
- 1 3/4 cups all-purpose flour 220 grams
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 240 grams mashed banana (from about 2 bananas)
- 3/4 cup coarsely chopped walnuts or pieces optional
- Preheat oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/2 or a 9×5 inch loaf pan.
- Put 2 cups of Bran Flakes cereal in a large mixing bowl and crush to make about 1 cup.
- Add the 1/3 cup milk, 2 eggs, oil and vanilla and stir by hand or with low speed of a mixer. Add the brown sugar and let stand for 10 minutes.
- In a separate bowl, stir together flour, baking powder, soda and salt, and in another bowl mash the banana.
- Stir the mashed banana into the bran mixture, then add the flour mixture and stir until well blended. Stir in the walnuts.
- Spread evenly in the prepared loaf pan and bake for 50 to 55 minutes.
I’m so happy to hear that, EllenMarie! Thank you for taking the time to review it. Next time I’ll try your Raisin Bran version.
This recipe rocks. This is the second time I’ve made it. I had Raisin Bran in my pantry this time, so I used that. The occasional surprising raisin is fun. It’s a moist, delicious bread. I toast it, and slather it with butter. Yum! Thank you.
Lizzy, thanks for taking the time to leave a comment! I’m glad you enjoyed the recipe.
Easy-to-follow instructions and a delicious recipe. I used coconut oil and macadamia nuts instead of vegetable oil and walnuts and I used self-rising flour and didn’t bother with baking soda and powder; apart from that I followed the recipe to the letter! Delicious results. Thank you for sharing your recipe.
I’m glad you asked because I noticed I didn’t put the loaf pan size or the temperature (which is 350). For the loaf pan, I used one that is 8 1/2 by 4 1/2 inches. The brand is Chicago Metallic. The original recipe says to use a 9×5 inch pan, but I was daring and went with one a little smaller because I was confident it would rise up and not out and over. If you try the recipe, let me know if you also got a nicely shaped loaf.
This looks great. Do you use a 9×5 or the slightly smaller 8 1/2×4 1/2? Yours has a beautiful shape that I’d like to reproduce.
I like that your recommendation for this banana bread recipe is one way to use up Bran Flakes. I guess another pro is that “it is a source of fibre”. Ha! However, I’m sure I’ll be looking for this recipe when I have both bananas and all bran to get rid of. Thanks Anna!
I thought of you on Valentine’s Day when I made banana cake for my husband. I realized that you probably never make it since not everyone at your house likes bananas. Also thought of you because you don’t have the shortening hang up that I do and my mother in law’s recipe calls for it. I ended up making a different recipe with butter.
This banana bread looks good and a good way to use up the All Bran. My Dad used to love All Bran muffins. Another good way to use it up.