Ingredients:

  • 1.5 cups (90g) wheat bran
  • 1 cup (240ml) low-fat buttermilk
  • 1.5 cups (approx. 3 large) overripe bananas, mashed
  • 1 large egg, room temperature
  • 1/3 cup (80ml) neutral oil (avocado or grapeseed)
  • 0.5 cup (100g) light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Hydrate the bran. Mix 1.5 cups wheat bran with 1 cup buttermilk in a large bowl. Note: Let this sit for 10 minutes to soften the husks.
  2. Prep the oven. Preheat your oven to 375°F (190°C) and line your tin with paper liners.
  3. Mash the fruit. Mash the 1.5 cups of bananas until liquid and smooth with no large chunks.
  4. Combine wet ingredients. Whisk the mashed bananas, 1 large egg, 1/3 cup oil, 0.5 cup brown sugar, and 1 tsp vanilla into the bran mixture.
  5. Sift dry ingredients. In a separate bowl, whisk 1 cup flour, 1 tsp baking soda, 1 tsp baking powder, 0.5 tsp salt, and 1 tsp cinnamon until no lumps remain.
  6. Merge the mixtures. Gently fold the dry ingredients into the wet. Note: Stop as soon as the last streak of flour disappears.
  7. Fill the tins. Divide the batter evenly among the 12 cups, filling them nearly to the top.
  8. Bake for glory. Slide into the oven for 20 minutes until a toothpick comes out with only a few moist crumbs.
  9. Cool the batch. Let them sit in the pan for 5 minutes, then move to a wire rack. Note: This prevents the bottoms from steaming and getting soggy.