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):
Cream together; ½ C white sugar & ¼ C shortening (or less),using a large wooden spoon.
Now blend in 1/3 – 1/2 C unsweetened apple sauce
Add, 2 large eggs, 3 lg ripe mashed bananas, stirring until very smooth.
Blend in 2 tsp of baking soda
Now add ½ C Wheat Bran, ½ C Oat Bran & 3/4 C Rolled Oats.
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.
Add ¾C dried cranberries (preferably unsweetened) & ¾ CPecans. (I prefer whole pecans that I crack into quarters, I find ‘chopped pecans’ are too small)
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
