Banana Blueberry Bran Loaf

This is a bran and banana loaf for something different. Usually I just make banana bread plain, or with blueberries or chocolate chips. Adding bran makes it more hearty and a little less cake-like and a little more bread-like, which some people may not like, but others would, depending on your taste. I found it a welcome change from a more cake or muffin-like quick bread. We decided to add blueberries for extra sweetness and flavour and it was just what was needed. A very easy way to get an abundance of lasting energy in just a slice or two.

3 medium overripe bananas
¼ cup pure dark maple syrup
½ cup unsweetened almond milk
¼ cup sunflower oil
1 cup fresh or frozen blueberries
1½ cups wheat bran, unprocessed
1½ cups whole-wheat flour, unbleached
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. fine sea salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x5" loaf pan and line with parchment paper.

In a medium mixing bowl, mash the bananas and add the maple syrup, almond milk and oil. Whisk to combine.
Add the blueberries.

In a separate small mixing bowl, combine the bran, flour, baking powder, baking soda and sea salt.
Add the dry ingredients to the wet ingredients and stir to combine.

Transfer mixture to the loaf pan.

Bake for 45-50 minutes, or until a knife inserted comes out clean.

What have you been baking in your kitchen these days? I usually go in spurts with baking. The last few days and weeks have been dedicated more to muffins and quick breads but usually I’m always making some kind of cookie or granola. 

Makes one loaf.