Breakfast Banana Nut Bread

Feed Me, I’m Yours Cookbook, p. 52

¼ cup butter or margarine

½ cup brown sugar

1 egg, beaten

1 cup bran cereal or uncooked oatmeal

4-5 mashed ripe bananas

1 tsp. vanilla

1 ½ cups flour (white, whole wheat, or a combination)

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup chopped nuts

Cream shortening and sugar until light. Add egg and mix well. Then add the cereal, bananas and vanilla. Stir. Combine the remaining ingredients in a bowl and add to the first mixture, stirring only long enough to moisten the flour. 

I made this with gluten-free flour and brown-sugar Swerve and it came out just dandy!

Grease or oil a loaf pan, and then flour; pour in batter. Bake at 350F for an hour or until bread tests as done.

Loved the rise and texture of this - I used oatmeal and it added nice dimension.

Served as a dessert with some of Matt's amazing honey/cayenne glazed grilled pineapple!

My Rating: 4/5 "I loved the addition of oatmeal to banana bread. It makes the texture and the flavor more complicated and interesting. It's also a perfectly-sized loaf. It's not the most sweety-sweet version of the dish I've ever made, but in retrospect that's actually kind of refreshing."