Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

This is a nice high fiber, disgustingly healthy, bread but is also quite good. It is based on "Very Moist Banana Bread" - the best banana bread ever. This recipe is lighter and healthier and almost as tasty. Some banana tips: This bread is best with very ripe, black bananas. Put ripe bananas in the freezer. They will ripen a little more and stay usable for several months. The frozen bananas will thaw in less than an hour at room temperature. You can also ripen a banana in the microwave. Start with 30 seconds. Add 15 more seconds, continue until ripe.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Grease or spray 2 8” x 4” loaf pans.
  2. In a large bowl, mash bananas.
  3. Add eggs, vanilla, and applesauce and blend.
  4. Mash the bran cereal (not flakes) and mix with flour.
  5. Add remaining dry ingredients (except baking soda) and stir well.
  6. 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].
  7. Add milk mixture to rest of ingredients and mix well.
  8. Fold in nuts and pour into greased pans.
  9. Bake for about 1 hour and 5 minutes depending on your oven. Start checking for doneness at 55 minutes. (especially with Pyrex pans)
  10. For a moist bread, a toothpick should come out almost clean. Totally clean will mean a dryer loaf.
  11. After removing from oven, let cool for 15 minutes and remove from pans. Bread will freeze nicely.