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 flavor.
- 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) regular liquid egg substitute
- 3 medium banana(s), ripe, peeled and mashed (about 1 ¼ cups)
- 1/2 cup(s) fresh cranberries, fresh, chopped
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.