Cranberry-Banana Bread

By smaier

Makes a great breakfast when you’ve got weekend house guests. Substitute untoasted walnut oil for the canola oil if you prefer a nuttier flavor.

PointsPlus™ Value: 5
Servings: 12
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy

Ingredients

• 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 1/4 cups)
• 1/2 cup(s) cranberries, fresh, 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; 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.