Cranberry-Banana Bread

Name: Cranberry-Banana Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf slice into 12 slices, 12 serving(s)
Ingredients: cooking spray; 236.59 ml all-purpose flour; 157.80 ml whole wheat flour; 2.46 ml baking soda; 2.46 ml ground cinnamon; 2.46 ml salt; 177.44 ml sugar; 44.37 ml canola oil or 44.37 ml un-toasted walnut oil; 118.29 ml fat free egg substitute; 3 medium ripe bananas, peeled and mashed; 118.29 ml chopped fresh cranberries

Submitted by ElizabethKnicely

"This tea bread makes a great breakfast when you've got weekend house guests. If you like a nuttier taste, substitute un-toasted walnut oil for the canola oil."

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Ready In:: 1hr
Ingredients:: 11
Yields:: 1 loaf slice into 12 slices
Serves:: 12

ingredients

cooking spray
236.59 ml all-purpose flour
157.80 ml whole wheat flour
2.46 ml baking soda
2.46 ml ground cinnamon
2.46 ml salt
177.44 ml sugar
44.37 ml canola oil or 44.37 ml un-toasted walnut oil
118.29 ml fat free egg substitute
3 medium ripe bananas, peeled and mashed
118.29 ml chopped fresh cranberries

directions

Preheat oven to 350°F Coat a 9- x 5-inch loaf pan with cooking spray.
In a medium bowl, combine both flours, baking soda, cinnamon and salt in a medium bowl; set aside.
In a large bowl, beat sugar and oil with an electric mixer at medium speed until sugar begins to dissolve, about 2 minutes.
Beat in eggs; beat in mashed bananas. Scrape down sides of bowl and remove beaters; stir in flour mixture and cranberries with a rubber spatula, making sure you scrape down sides of bowl to moisten everything.
Pour batter into prepared loaf pan; smooth top. Baked until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes. Place pan on a wire rack to cool for about 10 minutes; then turn loaf out of pan to continue cooling on rack. Slice loaf into 3/4-inch-thick pieces.
Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.