Banana Bran Zucchini Bread Recipe - Allrecipes.com
Banana Bran Zucchini Bread Recipe
  • READY IN 3+ hrs

Banana Bran Zucchini Bread

Recipe by  

"This is extremely moist and gets you fiber from not only fruits AND veggies, but bran AND whole wheat too! It is truly a guilt free comfort food, and because it is low fat, it is even yummier the day after. Feel free to cut down on the sugar or maple syrup by personal preference."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch loaf Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside.
  3. Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
  4. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 3 hrs 20 mins

Footnotes

  • Cook's Note
  • This recipe can also be baked in two 9x5 inch loaf pans, or in a muffin pan. Reduce baking times if you use smaller pans.
  • You can substitute unsweetened applesauce for plain canned pumpkin.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2008

Very Moist and great taste with no added fat (i.e.butter/oil) - wow ! I just had to rate this recipe after trying it so that everyone else would try it too ! I made 48 mini muffins out of this recipe (cooking time 13 min) and they turned out wonderfully. Modifications were: I put in two whole eggs instead of separating, used normal organic whole wheat flour, cut out the allspice, used only 1/2 cup maple syrup (the real stuff). I froze them and put them in lunches for my little girl and husband - they both love them - and I do too.

 
Most Helpful Critical Review
Apr 12, 2010

I used 2 bananas instead of the pumpkin as I only had a large can and didn't want to waste the rest. I also used 1/2 cup lite syrup and 1/8 cup sugar and an 1/8 cup splenda (I don't taste the splenda if I use this little bit). I also used quick oats instead of bran simply because I had them. I didn't process them as someone else did but would next time. I also added 1/4 cup water. All in all, they are OK. I cooked for 30 minutes and it was too long. Not bad, but they taste healthy.

 
Sep 21, 2008

Wow! I'm always looking for nutritious, low fat, low sugar recipes for breakfast and snacks, and this is one of the best! I made the following changes, only out of necessity, because I think this recipe is perfect by itself: --added an extra banana (it was going to spoil soon) --decreased syrup to 3/4 cup (used sugar free syrup, because it's all I had) --decreased sugar to 1/4 cup --didn't have nutmeg, allspice or cloves, so I just added extra ginger and cinnamon. I poured the batter into a 6-muffin pan and a square baking pan, and baked the muffins for 20 minutes, and the square pan for 30 minutes. Silicon baking pans are great for this--don't have to grease anything, and they come out so easily! ---Update---I made these again the same way, except I added the cloves and nutmeg this time and tried decreasing the syrup to 1/2 cup, and discovered that I prefer using only ginger and cinnamon, and that 3/4 cup syrup is needed to make it sweet enough.

 
Aug 31, 2008

This bread is absolutely delicious! I followed the recipe exactly, and found the results to be terrific. A healthier version of the classic zucchini bread, but fantastic in it's own right. A very nice combination of spices...even my picky boyfriend thought that it was great :) Thanks for the recipe!

 
Sep 28, 2009

This was delicious. I used old fashioned oat meal and processed it to a fine powder instead of the bran and cut the syrup down more than 1/2 and added more pumpkin. I added chopped pecans too.

 
Sep 14, 2008

Delicious recipe! I used sugar free syrup instead of regular. Otherwise, I followed the recipe exactly. The final product is very moist, yummy, and nutritious.

 
Sep 09, 2010

Very nice recipe. Made some substitutions just based on what I had on hand - squash instead of pumpkin, 2 whole eggs instead of 1 whole and 2 whites, 1/4 cup maple sugar (ran out) and 1/4 cup honey instead of 1 cup maple syrup, 1/3 brown sugar instead of raw, didn't measure the zucchini - just used two I had on hand, regular whole wheat flour. Could be slightly sweeter than I made it but was still nice.

 
Sep 17, 2009

Delicious! I made a few substitutions because I didn't have all the ingredients on hand, but it seems to be a robust recipe that can take a fair amount of fiddling and still turn out well. Oh, and taking the suggestions of others here, I did cut down on both the sugar and maple syrup by quite a bit. Maple syrup is expensive and half the amount called for works just fine if you add in a little more liquid elsewhere.

 

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Nutrition

  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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