The softest combination of unlikely ingredients is great! I like to use raisin nut bran with delicious nut covered raisins. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of a 9x5 inch loaf pan.
In a bowl, combine the raisin nut bran cereal and milk; let stand for 5 minutes.
In a large bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, beat together mashed banana, sugar, brown sugar, vegetable oil and egg. Combine the cereal and banana mixtures. Stir in the flour mixture just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool before slicing.
Per Serving: 204 calories; protein 3.5g; carbohydrates 35.2g; fat 6.1g; cholesterol 16.3mg; sodium 310.5mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.