Favourite Banana-Bran Bread

Directions

Preheat oven to 350℉ (180℃).

Using solid vefgetable shortening, thoroughly grease 9 inch x 5 inch x 3 inch loaf pan. Set aside.

In the sifter, place flour, baking powder, baking soda, and salt.

Sift over a piece of waxed paper; set aside.

In large bowl of electric mixer, at high speed, beat butter, sugar, egg and 1 teaspoon vanilla extract until smooth and fluffy.

Continue to beat the mixture until ingredients are thoroughly combined; set aside.

Peel bananas; place in a medium-sized bowl and mash with a potato masher or fork (to yield 1½ cups) until all large lumps are broken up.

Add to the sugar-and-egg mixture and stir with a wooden spoon until well mixed.

Add flour mixture, bran cereal and nuts, beating just until smooth.

Turn the banana-bran batter into the prepared loaf pan, spreading with a rubber spatula or the back of a spoon to make smooth.

Place pan on the center rack in oven and bake 60 minutes or until a cake tester inserted into the center of bread comes out clean.

If necessary, bake bread a few minutes longer.

When bread is done, place pan on a wire rack and let cool for about 10 minutes.

Remove bread from pan; transfer bread to a wire rack and let stand until it is completely cool.

To Store:

Wrap bread tightly in aluminum foil and place in plastic bag. Refridgerate until ready to serve.

To Serve:

Using a sharp bread knife, cut the Banana-Bran Bread into slices and serve with butter or margarine.

Or, if desired, serve with cream cheese.