Wednesday, November 17, 2010
Looking for an easy, delicious, wholesome breakfast treat? Something a little healthier to break up the richness of pumpkin pie and egg nog and all the super-sinful treats that go hand in hand with the holidays? Then this loaf might interest you. According to dietitians, a healthy breakfast should have plenty of protein and fiber, while keeping the extra sugar out. In general, women need about 25g of fiber per day and men need 38g per day. All-Bran cereal has 27g of fiber in a 1 1/2 cup serving. Well, lucky me, that's the exact amount called for in the recipe. So... if I ate the whole loaf (tee hee) I would meet my daily requirement of fiber! :)
This bread is rustically textured and big on taste. Similar to a bran muffin but very moist and flavorful due to the yogurt and bananas. These would also make great muffins.
Banana Bran Loaf
1 loaf | adapted from Kelloggs
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1/4 cup butter, melted
1/4 cup vanilla yogurt (or plain)
1 tablespoon lemon juice
1 1/2 cups mashed ripe bananas
1 cup crushed Bran Flakes/Raisin Bran (1 1/2 cups uncrushed)
1. Sift together flour, baking powder, soda, salt, and sugar. Set aside.
2. Break egg into mixing bowl; beat well. Stir in vanilla, butter, lemon juice, and bananas. Add flour mixture; beat until well-combined. Mix in bran flakes and walnuts. Pour into greased and waxed paper-lined 9 x 5 x 3-inch loaf pan.
3. Bake at 350 degrees F about 1 hour or until wooden pick inserted near center comes out clean. Remove from oven; cool in pan about 5 minutes then remove from pan to cooling rack.