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Cranberry-Banana Bread (ED)

6
Points®
Total Time
0 min
Serves
12
Difficulty
Easy

Ingredients

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)

Fat free egg substitute

½ cup(s)

Canola oil

3 Tbsp

Banana

3 medium, ripe, mashed (about 1 1/4-cups)

Fresh cranberries

½ cup(s), whole, chopped

Cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 350°F. Spray 9 × 5-inch loaf pan with nonstick spray.
  2. Whisk together all-purpose flur, whole wheat flour, baking soda, cinnamon, and salt in medium bowl.
  3. With electric mixer on medium speed, beat sugar, egg substitute, and oil in large bowl until smooth. Beat in bananas. Stir in flur mixture until well combined. Stir in cranberries.
  4. Pour batter into pan and bake until toothpick inserted into center of loaf comes out clean, 45–60 minutes. Let cool on wire rack 10 minutes. Remove bread from pan and cool completely on wire rack. Cut into 12 slices.
  5. Per serving (1/12 of loaf)

Notes

To freeze the bread, wrap each slice individually and place in a zip-close plastic bag. Freeze up to 2 months. Thaw at room temperature or on the defrost setting of the microwave.

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