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."
Comments
Post a Comment