Banana Bran Zucchini Bread

Banana Bran Zucchini Bread

20 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    3 h 20 m
smiithh
Recipe by  smiithh

“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

Adjust Servings

Original recipe yields 1 -9x13 inch loaf

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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.

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Reviews (20)

Rate This Recipe
AmiGermanCook
23

AmiGermanCook

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.

Stephanie
17

Stephanie

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.

Alison
12

Alison

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!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 109 cal
  • 5%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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