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Photo of Cranberry-banana bread by WW

Cranberry-banana bread

6
Points® value
Total Time
1 hr 25 min
Prep
20 min
Cook
45 min
Serves
12
Difficulty
Easy
The natural sweetness of bananas balances the tartness of the fresh cranberries perfectly. Substitute untoasted walnut oil for the canola oil if you prefer a nuttier flavour.

Ingredients

Cooking spray

1 spray(s)

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

1 tbsp(s)

Liquid egg substitute

½ cup(s)

Banana

3 medium, ripe, peeled and mashed (about 1 ¼ cups)

Fresh cranberries

½ cup(s), fresh, chopped

Instructions

  1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a medium bowl, combine both 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 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.
  6. Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.
  7. Yields 1 slice per serving.

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