1 3/4 c. Hodgson Mill oat bran hot cereal
1 tsp. baking powder
1/2 tsp. salt
2/3 c. honey
1/3 c. peanut oil
4 lg. egg whites
1/4 c. lowfat yogurt
2 very ripe, mashed bananas
1/4 c. chopped walnuts or pecans
1/2 c. currants
1 tsp. baking soda

Preheat oven to 375 degrees. Spray an 8 x 4 x 2 inch loaf pan with no stick cooking spray.

Blend Hodgson Mill Oat Bran Hot Cereal with baking powder, baking soda and salt.

In bowl of electric mixer, place honey and peanut oil. Beat for 1 minute at high speed. Reduce to medium speed of mixer and add egg whites, one at a time, then yogurt. Add oat bran mixture, alternately with mashed bananas. Blend in nuts and currants.

Pour batter into prepared pan. Bake for 45-50 minutes, or until top of bread is lightly browned and a wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes before removal. Allow to cool completely before slicing.