Cranberry Banana Bread

  • 1 spray(s) cooking spray
  • 1 cup(s) all-purpose flour
  • 2/3 cup(s) whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp table salt
  • 3/4 cup(s) sugar
  • 3 Tbsp canola oil
  • 1/2 cup(s) fat-free egg substitute
  • 3 medium banana(s), ripe, peeled and mashed (about 1 ¼ cups)
  • 1/2 cup(s) cranberries, fresh, chopped

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; 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 egg substitute; 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.

Bake until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes to 1 hour.

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 twelve 3/4-inch-thick pieces.

Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.


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