By: Mary John Resch
I tried this recipe for Banana Bran Bread recently and I was pleased with it. It is sort of a cross between bran muffins and banana bread. This is a dense bread and I enjoyed slicing it and toasting it in my toaster oven and serving it with a smear of whipped cream cheese. I found that a slice of this lasted until lunch time.
BANANA BRAN BREAD
3 cups milk
5 cups bran flakes
3 cups Bisquick
1 cup sugar
4 tablespoons vegetable shortening — I used Canola oil
2 eggs
3 ripe bananas, mashed
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon finely grated lemon or orange peel
1/4 cup apple butter
1 cup chopped walnuts
Grease the bottoms of 2 load pans. Preheat oven to 350 degrees.
Pour milk over cereal in a large bowl; let stand for 2 minutes. Add remaining ingredients and mix well. Divide batter evenly into the 2 loaf pans. Bake approximately 45 minutes or until a wooden pick inserted in the center comes out clean.
These breads can be frozen.