Bananabranbreakfastbread Recipes

BANANA BRAN BREAKFAST BREAD

Steps:

• To make buttermilk if fresh is not available, combine 1 tbsp (15 ml) of white vinegar with milk.
• Preheat oven to 350 °F (180 °C).
• In a large bowl, stir together bran, both flours, baking powder, baking soda, salt and cinnamon; set aside.
• In a medium bowl, beat together buttermilk, brown sugar, butter, eggs, bananas, orange juice and peel.
• Fold into dry ingredients just until moistened.
• Stir in raisins and walnuts and spoon batter into a buttered 9"x 5" (23 x 13 cm) loaf pan.
• Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.
• For the adventurous:Add dried cranberries instead of raisins.

BANANA BRAN BREAKFAST BREAD

Steps:

• 1.Preheat ove to 350o F (180o C). 2. In a large bowl, stir together bran, both flours, baking powder, baking soda, salt and cinnamon; set aside. 3. In a medium bowl, beat together soured milk, brown sugar, butter, eggs, bananas, orange juice and peel. Fold into dry ingredients just until mistened. Stir in raisins and walnuts and spoon batter into buttered 9"x 5" (23 x 13 cm) loaf pan. 4. Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean. · To sour milk, combine 1 tbsp (15 ml) of white vinegar with milk. For the adventurous: add dried cranberries instead of raisins. Prep time: 15 min. Baking time: 55 to 60 min.

BANANA BRAN BREAD

Steps:

• Heat oven to 350 degrees. Grease or spray 2 8" x 4" loaf pans.
• In a large bowl, mash bananas.
• Add eggs, vanilla, and applesauce and blend.
• Mash the bran cereal (not flakes) and mix with flour.
• Add remaining dry ingredients (except baking soda) and stir well.
• Dissolve baking soda in milk. Put this in a container bigger than one cup. It will foam up a lot. [make sour milk by adding 1/2 teaspoon of vinegar].
• Add milk mixture to rest of ingredients and mix well.
• Fold in nuts and pour into greased pans.
• Bake for about 1 hour and 5 minutes depending on your oven. Start checking for doneness at 55 minutes. (especially with Pyrex pans)
• For a moist bread, a toothpick should come out almost clean. Totally clean will mean a dryer loaf.
• After removing from oven, let cool for 15 minutes and remove from pans. Bread will freeze nicely.