Cranberry-Banana Bread

By MAB

Breakfast / Dessert
5 ppv per serving (1 cupcake=1 serving)

Ingredients

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

Preparation

Step 1

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; (can also be made into cupcake size using a standard 12 cupcake size 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. Yields 1 slice per serving.