Instructions: In a large mixing bowl, beat together till smooth the banana, egg, vegetable oil, bran cereal, vanilla, orange peel or oil and yogurt. Set aside.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Quickly and gently fold the dry ingredients into the wet ingredients, stirring only until everything is moistened. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch bread pan.*

Bake the bread in a preheated 350F oven for 50 minutes to 1 hour, or until the cake tester inserted into the center of the loaf comes out clean. Remove the bread from the oven, and cool for 5 minutes on a wire rack. Remove the bread from the pan, and cool completely before slicing.

Yield: 16 servings

*Note that this isnt the usual 9 x 5-inch pan called for in quick bread recipes. You may use a 9 x 5-inch pan, but the resulting loaf will be flatter, and will cook a bit more quickly.

While not officially qualifying as low-fat (3g fat or less per serving), this bread is certainly a lower-fat version of the banana bread you might be used to preparing.

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