Photo of Cranberry-banana bread by WW

Cranberry-banana bread

Total Time
1 hr 25 min
20 min
45 min
The natural sweetness of bananas balances the tartness of the fresh cranberries perfectly.


Cooking spray

1 spray(s)

All-purpose flour

1 cup(s)

Whole wheat flour


Baking soda

½ tsp

Ground cinnamon

½ tsp

Table salt

½ tsp


¾ cup(s)

Canola oil

3 Tbsp

Liquid egg substitute

½ cup(s)


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

Fresh cranberries

½ cup(s), whole, fresh, chopped


  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. Yields 1 slice per serving.