CHEF JEFF — ONE BYTE AT A TIME: Cuban Banana Bread

Here’s another banana bread recipe.

Cuban Banana Bread

1½ cups sifted all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

½ stick unsalted butter

1 teaspoon vanilla extract

½ cup dark brown sugar

1 egg

1 cup bran cereal (not flakes)

3 to 4 medium-size bananas

2 tablespoons water

½ cup raisins

1 cup walnuts, chopped

Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter 10-by-3-by-3-inch loaf pan. Dust with dry bread crumbs. Sift together flour, salt, baking powder, baking soda. In electric mixer bowl, beat butter until soft. Add vanilla, sugar and beat. Add egg. Beat until pale. Add cereal and beat. Mash bananas. Add water. Stir into bran mix. Add raisins, nuts. Beat. On low speed, add sifted ingredients, scraping sides of bowl. Do not overbeat. Put in pan. Smooth top. Bake 1 hour. Cool 15 minutes before removing from pan. Refrigerate 1 hour before slicing.

Yield: 1 loaf.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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