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1) Preheat oven to 350F (180C).
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Using solid vefgetable shortening, thoroughly grease 9 inch x 5 inch x 3 inch loaf pan.
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Set aside.
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In the sifter, place flour, baking powder, baking soda, and salt.
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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.
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Continue to beat the mixture until ingredients are thoroughly combined; set aside.
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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.
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Add to the sugar-and-egg mixture and stir with a wooden spoon until well mixed.
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Add flour mixture, bran cereal and nuts, beating just until smooth.
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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.
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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.
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5) If necessary, bake bread a few minutes longer.
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When bread is done, place pan on a wire rack and let cool for about 10 minutes.
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Remove bread from pan; transfer bread to a wire rack and let stand until it is completely cool.
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6) To Store: wrap bread tightly in aluminum foil and place in plastic bag.
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Refridgerate until ready to serve.
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To Serve: using a sharp bread knife, cut the Banana-Bran Bread into slices and serve with butter or margarine.
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Or, if desired, serve with cream cheese.
