A classic quick bread gets a hearty makeover with the help of a full cup of All-Bran® cereal and carrots! This deliciously moist bran banana bread is sure to be a family favorite. Give it a starring role in your next Sunday brunch buffet and wait for the rave reviews!
This is such a simple recipe, that even my 20-month-old can make it (with the help of mom, of course!!!!!!) We made this cake as part of a food sensory play but my son took it very seriously. I was very impressed. Watch in the video below. (We double the recipe and do some things out of order because we have cooked this a million times and changing the order around has not affected the cake’s results. )
Snack or Dessert.
Makes a single layer 4 ½-inch cake, or one 6-inch cake, or 7 cupcakes. 1 loaf serves 15 people.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups mashed, fully ripe bananas (3 medium)
- 2 tablespoons fat-free milk
- 1 cup Kellogg’s® All-Bran® Original cereal
- 1/3 cup margarine or butter, softened
- 1/3 cup sugar
- 2 eggs
- 1/4 cup coarsely chopped nuts
- 1 grated carrot
- Preheat oven to 350 degrees F. Butter the cake pans and lightly dust with whole wheat flour, tapping out the excess. (I used two 4½-inch pans. You can also use one 6-inch pan or make cupcakes.)
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Place banana, applesauce, milk, (and maple syrup-optional) in a blender and blend until smooth. Pour into a medium bowl or large liquid measuring cup. Whisk in the egg and vanilla.
- Pour the wet ingredients into the bowl with the dry and mix with a rubber spatula or spoon until just combined. Be careful not to overmix; it’s ok if there are a few bits of flour still visible in the batter.
- Pour batter into the prepared cake pans. Pans should be just over half full with the batter. Bake for about 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean. (Cupcakes will bake for about 14-16 minutes.)
- Let cakes cool in the pans for 10 minutes. Then, gently run a knife around the edges and carefully transfer to wire racks to cool completely before frosting.