After making some Apple-Bran Muffins, I wanted to use some All-Bran® cereal in a quick bread recipe to see how that would turn out. I happened to have some very ripe bananas, too, so this Cranberry Banana Bran Bread was what I ended up making! It’s a good, hearty quick bread that is moist, thanks to the bananas, with a nice sweetness from the dried cranberries—and I really think the cranberries are a must in this bread. They add a tasty little punch to the overall flavor. The bread just wouldn’t be as good without those dried cranberries!
I adapted this recipe from the one on the box of cereal I had bought—I used a little more sugar (and used brown sugar instead of granulated sugar). I also used unbleached flour and, of course, added the dried cranberries. If you like bran-flavored baked goods, then this is a great recipe for you to try. It makes an easy, simple breakfast or snack with some coffee or tea!
Cranberry Banana Bran Bread
CRANBERRY BANANA BRAN BREAD by NancyC, adapted from a recipe on the All-Bran cereal box
Makes one 9×5″ loaf
- 1 1/2 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup All-Bran® cereal
- 1 cup mashed, ripe bananas
- 1 Tablespoon plain or vanilla Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup butter, softened
- 2/3 cup brown sugar, packed
- 1/2 cup chopped walnuts or pecans
- 1 cup dried cranberries (or substitute raisins)
Preheat oven to 350˚F. Grease and flour and 9×5″ loaf pan; set aside.
In medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another medium size bowl, mix bran cereal, mashed bananas, Greek yogurt, eggs, and vanilla. Let stand about 5 minutes, until cereal softens.
In large bowl, cream butter and brown sugar until well blended. Add flour mixture alternately with cereal mixture, mixing well after each addition. Fold in nuts and dried cranberries. Spread evenly in prepared 9×5″ loaf pan and bake at 350˚F for 48 to 50 minutes, until toothpick inserted in center comes out clean. Let sit in pan a few minutes, then remove and cool on a wire rack. Can serve while still warm or completely cool.
Recipe from NancyC | nancy-c.com
This quick bread rises nicely, although it does crack a little at the top. I don’t mind the cracks—I think it makes the bread look more rustic and hearty! Have you made any good quick breads lately?
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