Banana Bran Muffin Cake

Adapted from a recipe for bran muffins in the Breakfast Book by Marion Cunningham.

Ingredients:

1/3 cup vegetable oil
1/3 cup dark molasses
1/4 cup honey
2 ripe bananas
2/3 buttermilk or yogurt or mixture of yogurt and milk
2 eggs

1 1/3 cups whole wheat flour
2 1/2 cups wheat bran
1/2 teaspoon salt
2 1/2 teaspoons baking soda
1 cup raisins

Add more milk to moisten batter if necessary. You can also substitute pumpkin puree for bananas and add cinnamon and ginger.

Preheat oven to 350 degrees. Grease Bundt pan.
Mix wet ingredients in a bowl. Beat until creamy and smooth.
Whisk the dry ingredients in a large bowl. Add the wet ingredients to the dry and fold carefully with a rubber spatula until just blended. Bake for 50 minutes at 350 or until cake tester comes out clean.