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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since. Betty Hull, Stoughton, Wisconsin Ingredients:
1/3 cup butter, softened |
2/3 cup sugar |
2 eggs |
1 cup mashed ripe bananas (2 to 3 medium) |
1/4 cup buttermilk |
1-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup 100% bran cereal (not flakes) |
3/4 cup chopped dried apricots (about 6 ounces) |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts.
2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf(16 slices).
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