Cranberry-Banana Bread

Total Time
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.
  • all-purpose flour
    1 cup(s)
  • whole wheat flour
    ⅔ cup(s)
  • baking soda
    ½ tsp
  • ground cinnamon
    ½ tsp
  • table salt
    ½ tsp
  • sugar
    ¾ cup(s)
  • canola oil
    3 Tbsp
  • regular liquid egg substitute
    ½ cup(s)
  • banana(s)
    3 medium, ripe, peeled and mashed (about 310 ml [1¼ cup])
  • fresh cranberries
    ½ cup(s), chopped
  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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