I can FEEL spring in the air. It's trying to make it's way out of the cold ground. The tips of the tulips are just peeking out, the leaf buds are beginning to appear on the trees and the snow is changing from the powder we are famous for to a dense, thick and heavy snow.
Spring is coming, but it's just not here yet. I will impatiently wait.
And while I do, I will enjoy a piece of honey bran banana bread. It's a wonderful light bread that doesn't overwhelm with the bran flavor and is complimented nicely with the honey and banana.
I can't take credit for this recipe because it comes from My Judy the Foodie. Her website has been on my radar for awhile. I fell across her site while looking for a book on raising my preteen daughter. And I'm excited because today as part of the Secret Recipe Club I am surprising her by featuring her recipe today. In addition to this recipe, there were several others that caught my eye and would be perfect for trying during the month of March as the weather starts to warm up again and Easter and St. Patrick's Day arrive.
Rainbow Chocolate Chip Cookies
Head on over to her website, try this delicious bread and enjoy some of the other great recipes highlighted this month!
- 1 ½ cup unbleached all purpose flour or white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup bran
- ¼ cup walnuts (optional but recommended)
- 2 eggs
- 1 cup honey
- ¼ cup oil
- ¼ cup milk
- 2 cups mashed bananas
- Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan and set aside.
- In a medium bowl stir together the flour, baking powder, baking soda, salt, bran and walnuts (if using). Stir until combined, then set aside.
- In a large mixing bowl, beat together the eggs, honey, oil, milk and mashed bananas until smooth. Slowly stir in the dry ingredients to the wet and continue to beat just until combined.
- Pour the batter into the loaf pan.
- Bake at 350 degrees for one hour. To check for doneness, insert a toothpick in the center of the loaf. If it come out clean, the loaf is finished. If not, cook for an additional 3-4 minutes until done.
- Remove from oven and allow bread to cool in the bread pan for approximately ten minutes before removing from the bread pan and allow to finish cooling on a wire cooling rack.
Note: The original recipe called for 1 ½ cups bananas and ½ cup honey, however the author recommended increasing the amount of honey and bananas which the recipe above reflects.
Check out more great recipes here!
Dorothy at Shockingly Delicious
Now THAT is going to be a great bread for breakfast! Nicely done for SRC!
Love everything about this recipe, I've been using bran a lot and well, banana bread is always something great for a special treat
Wonderful choice for your Reveal Day!
Rebekah @ Making Miracles
That looks and sounds fabulous!! I must save this one to try! 🙂 Great SRC pick!!
so glad you enjoyed the bread and thanks for the kind words.
Lynn H @ Turnips 2 Tangerines
Happy Reveal Day~ I love any kind of bread and this sounds fantastic~ Lynn @ Turnips 2 Tangerines
I have never made the same version of banana bread more than once. This variation sounds amazing. Great pick this month 🙂
Jess @ Flying on Jess Fuel
Yay for spring!! I've made SO many kinds of banana breads, but never with bran... sounds like an awesome hearty & healthy twist!
Karen @ Karen's Kitchen Stories
I love bran and just bought some! Can't wait to try this =) Yay for tulips!
JJ - 84thand3rd
Yum I could go a slice of banana bread and a cup of tea right now! Great pick!
yum! sounds good....and healthy 🙂 great choice.
The Wimpy Vegetarian
This bread looks perfect for breakfast! Great SRC pick this month!!