Banana Bread


Banana Bread

Taking a cue from classic cookbooks adding wheat bran gives this banana bread a rich nutty flavor.

  • Author: Theodore
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 (9x5x3) loaf 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


1/2 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup wheat bran
1 teaspoon fine salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 1/2 cups mashed bananas
1 whole banana, cut in 1/2
1 tablespoon sanding sugar


Preheat the oven to 350°F

Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy (about 2 minutes). With the mixer on low add eggs one at a time, beat to incorporate. In a medium bowl, whisk together flour, wheat bran, baking powder, baking soda, spices and salt. With the mixer still on low, add the flour mixture and mix until just combined. Add bananas and vanilla; mix to combine. Pour the batter into the prepared loaf pan and bake about 1 hour 10 minutes, until a cake tester inserted into the center of the bread comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool.


Freeze ripe bananas so you can make banana bread anytime.

The darker the pan you use the darker the crust will be.

Any quick bread can easily be made into muffins, just reduce the baking time.

Keywords: banana bread, breakfast

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