Recipe By : McCall's Cooking school
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sifted all purpose flour -- sift b4 measuring
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine -- softened
1/2 cup sugar
1 Large Egg
1 teaspoon vanilla
4 small fully ripe bananas
1 cup whole bran cereal
1/2 cup chopped walnuts
Preheat oven to 350 F. Using solid vegetable shortening, thoroughly
grease 9x5x3" loaf pan (I used Pam); set aside.
In the sifter, place flour, baking powder, baking soda, and salt.
Sift over a piece of waxed paper; set aside
In large bowl of electric mixer, at high speed, beat butter, sugar,
egg and 1 teaspoon vanilla extract until smooth and fluffy. Continue
to beat the mixture until ingredients are thoroughly combined; set
aside.
Peel bananas; place in a medium-sized bowl and mash with a potato
masher or fork (to yield 1 1/2 cups) until all large lumps are
broken up. Add to the sugar-and-egg mixture and stir with a wooden spoon
until well mixed. Add flour mixture, bran cereal and nuts, beating
just until smooth.
Turn the banana-bran batter into the prepared loaf pan, spreading
with a rubber spatula or the back of a spoon to make smooth. Place
pan on the center rack in oven and bake 60 minutes or until a cake
tester inserted into the center of bread comes out clean.
If necessary, bake bread a few minutes longer. When bread is done,
place pan on a wire rack and let cool for about 10 minutes. Remove
bread from pan; transfer bread to a wire rack and let stand until it is
completely cool.
To Store: wrap bread tightly in aluminum foil and place in plastic
bag. Refrigerate until read to serve.
To Serve:
Using a sharp bread knife, cut the Banana-Bran Bread into slices and
serve with butter or margarine. Or, if desired, serve with cream
cheese.
Makes 1 loaf (I just eat it)
- - - - - - - - - - - - - - - - - -
NOTES: Low Cholesterol Tips:
* substitute 2 egg whites or 1/4 cup thawed frozen egg substitute for
the whole egg. You'll never know the difference
* substitute chopped dates or dried mixed nuts: both are cholesterol
free.
