Cranberry Banana Loaf
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Makes a great breakfast when you’ve got weekend house guests. Substitute untoasted walnut oil for the canola oil if you prefer a nuttier flavour.
Ingredients
All-purpose flour
1 cup(s)
Whole wheat flour
⅔ cup(s)
Baking soda
½ tsp(s)
Ground cinnamon
½ tsp(s)
Table salt
½ tsp(s)
Sugar
¾ cup(s)
Canola oil
3 tbsp(s)
Liquid egg substitute
½ cup(s)
Banana
3 medium, ripe, peeled and mashed (about 310 ml [1¼ cup])
Fresh cranberries
½ cup(s), chopped
Instructions
1
Preheat oven to 175°C (350°F). Coat a 22.5 X 12.5-cm (9 X 5 in) loaf pan with cooking spray.
2
In a medium bowl, combine flours, baking soda, cinnamon and salt; set aside.
3
In a large bowl, beat sugar and oil with an electric mixer at medium speed until sugar begins to dissolve, about 2 minutes.
4
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.
5
Pour batter into prepared loaf pan; smooth top. Bake until browned (a toothpick inserted into centre 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 2-cm-thick (¾-in) pieces.
6
Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap. Yields 1 slice per serving.
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