The warmth and aroma of this bread baking in the oven brings to mind family gatherings at Grandma’s house. A wonderful variation on morning meal selections or a complement to coffee or tea time, this bread also makes a great snack for school lunches and on-the-go breakfasts.
Cran-Bran Banana Bread
by Linda Annunziata
Ingredients:
2 large ripe bananas mashed
2 large eggs
1 cup milk
2 tablespoons vanilla extract
¼ cup coconut oil
¼ cup pure maple syrup
2 cups all-purpose flour
2 cups bran flakes
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
¾ cup dried cranberries
¼ cup chopped walnuts (optional)
Directions:
Place the bran flakes in a large bowl, crush with fork
Add milk to absorb, then add eggs, vanilla extract and oil – mix together
Stir in mashed bananas, cranberries and walnuts
In another bowl combine the baking soda, salt, baking powder, flour and sugar
Add these ingredients to the moistened ingredients and fold in. Do not over mix
Place the batter into a 9X13 rectangular cake pan, or separate into smaller loaf pans, greased and floured. Bake in a preheated 350° oven for 45 minutes
Allow to cool on wire rack thoroughly before cutting into squares. Drizzle with maple syrup if desired.
Tip: Breads are better the next day! Wrap in waxed paper and store room temperature, cut and serve…enjoy!
