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Phoenix Recipes - Bran, Banana, Blueberry Bread

Bran, Banana, Blueberry Bread I actually puzzled this out from a Kelloggs recipe and some advice from Allison I have cooked it twice with success. If someone would like to give it a try and let me know if it works for you and any tweaks that you can think of. The idea for this bread is to take sugar and fat out of the equation and leave a good tasting bread.
This recipe requires that it be baked in a 23cm x 13cm (5” x 9”) loaf pan smaller will not do the job. Before starting preheat your oven to 180C (350F)

Ingredients

500 ml (2 cups) all purpose flour
4 ml (1 teaspoon) baking powder
2 ml (½ teaspoon) baking soda
2 ml (½ teaspoon) of salt
(Alternatively 2 cups of baking flour with all of the above already premixed)
75 ml (1/3 cup) boiling water
120 ml (½ cup) blueberries
175 ml (¾ cup) applesauce
250 ml (1 cup) of Splenda
2 large eggs
370 ml (1 ½ cup)s all bran cereal (Kellogg’s All-Bran Buds will do as well)
3 large, ripe mashed bananas [no less than 370 ml (1 ½ cups) no more than 500 ml (2 cups)]

Mix flour, baking powder, baking soda and salt – keep to one side.

In a mixing bowl combine bran, boiling water and mashed bananas mix with a spoon or spatula. Let sit for about 5 minutes.

In a separate mixing bowl combine applesauce, Splenda and eggs – beat together vigorously. Then gently stir in blueberries.

Mix together flour with bran mixture it will be thick and coarse don’t worry about it. Now mix all the ingredients together. The batter will be slightly more liquid than it would be for normal banana bread – don’t worry about it.

Spray coat your loaf pan with Pam or other equivalent spray. Pour batter into pan make sure it distributes evenly. Bake for 1:10 minutes or until a toothpick (one of those nice long ones) comes out of the center of the loaf clean. Once it is ready take it out of the oven and let it cool for 10 – 15 minutes before taking it out of the pan and letting it cool for a couple of hours on a wire rack. Once the loaf is fully cooled wrap it in cellophane and refrigerate overnight – it will be ready to serve the next day.

Denis Bernicky