No stamping this morning because my dear, sweet husband has offered to drive me to Des Moines, so I can spend my Archivers gift card birthday present that has been burning a hole in my pocket.
Instead, here's a recipe I tried last night that we declared a "keeper". It combines the best of bran muffins and banana bread and has a nice, dense texture without being too heavy (72 points in the entire loaf for any WW person who is counting).
All-Bran Banana Bread
INGREDIENTS
3 large bananas (1½ cups)
2 eggs
2 cups All-Bran cereal
2 cups flour
¾ cup granulated sugar
½ cup butter or shortening (softened)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
METHOD
Preheat oven to 350F (180C). Peel and mash the bananas and combine with the two cups of All-Bran. Let the mixture stand for about 5 minutes.
Cream the butter and sugar together, fold in the eggs and then the banana/cereal mixture. Beat well.
Stir in the sifted flour and other dry ingredients and mix until the flour is evenly distributed through the mixture.
Spray a 9X5X3 loaf pan with non-stick spray and spoon in the mixture (it will be thick). Place in the preheated oven and bake the banana bread for 60 minutes. It is done when a toothpick inserted in the middle comes out clean. Remove the banana bread from the oven and allow it to cool slightly in the loaf tin. Turn out onto a rack to complete cooling.
Recipe from Afri Chef African Recipes Cookbook
Enjoy the day.
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