BANANA-BRAN BREAD WITH WALNUTS

1 cup white whole-wheat flour, sifted before measuring

1/2 cup all-purpose flour, sifted before measuring
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/2 cup Splenda Baking Blend Note: This is a blend of sugar and Splenda.
1 large egg
1 tsp vanilla
4 small fully-ripe bananas
1 cup whole-bran cereal
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Thoroughly grease a 9-inch loaf pan; set aside.

Place the flours, baking powder, baking soda, and salt in a sifter and sift over a sheet of waxed paper; set aside.

In large mixer bowl, at high speed, beat the butter, Splenda blend, egg, and vanilla until fluffy and smooth; continue beating until thoroughly combined.  Set mixture aside.

Place the peeled bananas in a medium mixing bowl and mash with a fork or potato masher until all large chunks are broken up (this should yield 1 1/2 cups).  Add bananas to the butter mixture; stir with wooden spoon or silicone spatula until mixed together well.  Add the flour mixture, cereal, and walnuts; beat just until smooth. Spread batter into the prepared loaf pan; spread top even with the back of a spatula.

Bake on oven rack in center of oven at 350 degrees for approximately 1 hour or until a wooden toothpick inserted in the center comes out clean.

Place the bread, in the pan, on a wire rack for 10 minutes.  Remove bread from the pan and allow to cool completely on the wire rack.

This is the file photo.

NOTE: If you have trouble controlling your sugar, you should use Splenda granulated rather than Splenda blend. This may produce a slightly thinner loaf so bake in a smaller loaf pan, if desired.  Also, I never use all-purpose flour as diabetics should only use whole (not refined) grains. That is up to you and what your body can tolerate.  Add another spoonful or two of walnuts, if desired. Walnuts are very good for diabetics.