(recipe courtesy Big Mill Bed & Breakfast, as adapted from Southern Living)
- 1 cup Grape Nuts
- 1 cup uncooked, Old-Fashioned Oats
- ½ cup Self-Rising Flour
- ½ cup Sugar
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Buttermilk
- ¼ cup Vegetable Oil
- 2 large Eggs
- ½ to ⅔ cup VERY ripe Bananas, mashed (the bananas may have black spots on the skins, or even black skins)
- ¼ cup Craisins (sweetened dried cranberries)
- ¼ cup Golden Raisins
- ½ cup Pecans, chopped (walnuts are good too)
Preheat oven to 375 degrees for baking.
Assembly
Combine Grape Nuts, oats, flour, sugar, baking soda and salt in a large bowl; make a well in the center of mixture.
Whisk together buttermilk, oil, eggs and mashed bananas; add to dry mixture, stirring just until moistened. Fold in dried cranberries, raisins and nuts. Pour batter into a greased 8 ½ x 4 ½ inch loaf pan.
Bake at 375 degrees for 28 to 32 minutes or until a wooden skewer or pick inserted into the center comes out clean. Allow bread to cool in pan on wire rack for 5 minutes. Remove bread from the pan and cool on wire rack.
This bread is delicious served warm with butter or at room temperature.
Yield: 1 loaf or 15 thin slices.
