banana bran zucchini bread

Ingredients

• Servings: 1
• 1/4 cup canned pumpkin
• 1 very ripe banana, mashed
• 1 egg
• 2 egg whites
• 1 cup maple syrup
• 1/3 cup raw sugar, such as or demerara
• 1 tablespoon vanilla extract
• 2 cups grated unpeeled zucchini
• 2 cups whole wheat pastry flour
• 1 cup unprocessed bran
• 1 teaspoon salt
• 1 teaspoon baking 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

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch baking pan.
• 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.
• 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.
• 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.