Return to Main Recipes Page/Return to Home Page
1 cup ready-to-eat bran cereal
Preheat oven to moderate/350°F.
Mix bananas, shortening, and water in a bowl. Add the egg and beat well.
Sift together flour baking powder, soda, and salt. Add cereal and stir to combine. Add wet mixture to dry, and stir only enough to combine. Batter will be somewhat lumpy.
Pour into 1 well-greased loaf pan, or a 9"x13" cake pan. Bake 45 minutes for a loaf pan, or 25 to 30 minutes for the cake pan. Cool 5 minutes, and then remove from pan.
Two hints: Under bake it a little, and/or add a little extra banana.
Poster's Notes:
I made this banana bread from the "New York Times Cookbook" last week when my bananas were overripe and ready, and it was amazingly moist. I added chocolate chips and pecans, you could use raisin bran or the twig and flake cereals as well. I bet this would be really good with small cubes of crystallized ginger, or a tablespoon total of a mix of cinnamon, nutmeg, ginger, allspice, and pepper.
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1 cup bananas, mashed
3 tablespoons shortening
1/2 cup sugar
1/4 cup boiling water
1 egg
1-1/2 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
I used bran flakes for the cereal. I used oil instead of the shortening.