Cranberry-banana bread
6
Points®
Temps total: 1 h 25 min • Préparation: 20 min • Cuisson: 45 min • Portions: 12 • Difficulté: Facile
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.
Ingrédients
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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