Banana bran bread

    1 hour 20 min

    This is a super-healthy banana bread. Not only is it jammed packed full of pumpkin, banana and courgettes, it also contains wholemeal flour and wheat bran and has no added fat.

    28 people made this

    Serves: 20 

    • 4 tablespoons pumpkin puree
    • 1 very ripe banana, mashed
    • 1 egg
    • 2 egg whites
    • 250ml maple syrup
    • 65g cane sugar
    • 1 tablespoon vanilla extract
    • 250g courgettes, grated
    • 250g wholemeal flour
    • 55g wheat bran
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 1 tablespoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease one 23x33cm or similar sized baking dish.
    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 courgette; set aside.
    3. Mix flour, wheat bran, salt, bicarbonate of soda, baking powder, cinnamon, nutmeg, cloves, ginger and allspice in a separate bowl. Gradually add the flour mixture to the courgette mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
    4. Pour the batter into the prepared dish. Bake until a skewer inserted in the centre comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.


    Pumpkin puree can be purchased online. If unavailable, substitute in unsweetened apple sauce.

    Wheat bran can be purchased in health stores or online.

    Cook's note

    You can also use this recipe to make muffins. Adjust the baking time accordingly.

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    Reviews & ratings
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    Reviews in English (25)


    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.  -  18 Aug 2008  (Review from Allrecipes US | Canada)


    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.  -  18 Aug 2008  (Review from Allrecipes US | Canada)


    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!  -  31 Aug 2008  (Review from Allrecipes US | Canada)