1) Preheat oven to 350F. Using solid vefgetable shortening, thoroughly grease 9"x5"x3" loaf pan (I used Pam); set aside. In the sifter, place flour, baking powder, baking soda, and salt. Sift overa 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 read 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. Makes 1 loaf (I just eat it)