Favourite Banana-Bran Bread
Yield
12 servingsPrep
½ hrsCook
1 hrsReady
2½ hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
all-purpose flour
sifted |
|
2 | teaspoons |
baking powder
|
|
½ | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
¼ | cup |
butter
or margarine, softened |
|
½ | cup |
sugar
|
|
1 | large |
eggs
|
|
1 | teaspoon |
vanilla extract
|
|
4 | small |
bananas
fully ripe |
|
1 | cup |
bran flakes cereal
whole |
|
½ | cup |
walnuts
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
all-purpose flour
sifted |
|
1E+1 | ml |
baking powder
|
|
2.5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
59 | ml |
butter
or margarine, softened |
|
118 | ml |
sugar
|
|
1 | large |
eggs
|
|
5 | ml |
vanilla extract
|
|
4 | small |
bananas
fully ripe |
|
237 | ml |
bran flakes cereal
whole |
|
118 | ml |
walnuts
chopped |
Directions
Preheat oven to 350℉ (180℃).
Using solid vefgetable shortening, thoroughly grease 9 inch x 5 inch x 3 inch loaf pan. 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 1½ 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. Refridgerate until ready 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.