Serves: 18
Total Calories: 144
1. Dice raisins and apricots in food processor. Set aside.
2. Stir together flour, sugar, baking powder, soda and salt. Set aside.
3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, bananas and lemon juice. Let stand about 5 minutes or until cereal softens. Add eggs and margarine. Beat well. Stir in fruits and nuts. Add flour mixture, stirring only until combined. Pour into 9-inch ring mold coated with cooking spray.
4. Bake at 350°F about 40 minutes or until golden brown. Serve warm with whipped cream cheese or whipped butter.
This Tangy Banana Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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