Banana-Bran Bread

1) Preheat oven to 350F (180C).
Using solid vefgetable shortening, thoroughly grease 9 inch x 5 inch x 3 inch loaf pan.
Set aside.
In the sifter, place flour, baking powder, baking soda, and salt.
Sift over a piece of waxed paper; set aside 2) In large bowl of electric mixer, at high speed, beat butter, sugar, egg and 1 teaspoon vanilla extract until smooth and fluffy.
Continue to beat the mixture until ingredients are thoroughly combined; set aside.
3) Peel bananas; place in a medium-sized bowl and mash with a potato masher or fork (to yield 1 1/2 cups) until all large lumps are broken up.
Add to the sugar-and-egg mixture and stir with a wooden spoon until well mixed.
Add flour mixture, bran cereal and nuts, beating just until smooth.
4) Turn the banana-bran batter into the prepared loaf pan, spreading with a rubber spatula or the back of a spoon to make smooth.
Place pan on the center rack in oven and bake 60 minutes or until a cake tester inserted into the center of bread comes out clean.
5) If necessary, bake bread a few minutes longer.
When bread is done, place pan on a wire rack and let cool for about 10 minutes.
Remove bread from pan; transfer bread to a wire rack and let stand until it is completely cool.
6) To Store: wrap bread tightly in aluminum foil and place in plastic bag.
Refridgerate until ready to serve.
To Serve: using a sharp bread knife, cut the Banana-Bran Bread into slices and serve with butter or margarine.
Or, if desired, serve with cream cheese.