How to make it with all Sandy’s annotations (read in bold for what you need -but aside from the 3 bananas, it’s probably in your pantry anyways so it’s okay):

1. Cream together; ½ C white sugar & ¼ C shortening (or less), using a large wooden spoon.
2. Now blend in 1/3 – 1/2 C unsweetened apple sauce
3. Add, 2 large eggs, 3 lg ripe mashed bananas, stirring until very smooth.
4. Blend in 2 tsp of baking soda
5. Now add ½ C Wheat Bran, ½ C Oat Bran & 3/4 C Rolled Oats.
6. Blend in approximately 1 ¼ C all purpose flour, (YES, I use Robin Hood, it is the only brand I ever buy!)  The amount varies to make it the correct consistency; thick & sticky, will mound on your spoon.
7. Add ¾ C dried cranberries (preferably unsweetened) & ¾ C Pecans. (I prefer whole pecans that I crack into quarters, I find ‘chopped pecans’ are too small)
8. Bake in a 325° F in a loaf pan (sprayed with Pam) for approx 1 hour; until inserted tooth pick comes out clean.  You may also bake as muffins; approx 20-25 minutes.

Sandy won an award at the Rockton Fair last year for this recipe. “Alas, I don’t have many of my creations on paper, I am a just do it kind of cook! This is an old family recipe that I updated.  I reduced the fat & added fiber to change the loaf from a traditional soft smooth loaf, to something that is far more pleasing to the tongue, taste buds and it is better for you too!” I got to try one of the muffins (which freeze really well) and it was really good.

Winner at the Rockton Fair for Mom's 'good for ya' Banana Bread

Tags: muffins, Sandy

This entry was posted on Monday, March 9th, 2009 at 4:22 pm and is filed under Baked goods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.