Cranberry Banana Bread (WW) |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I really liked this bread-a great combination. I made in a a small loaf pan and and an individual serving loaf pan (which I store in the freezer for later). I mix WW flour with unbleached white which is what I used instead of some white and some whole wheat as indicated in the recipe. Recipe source: WW weekly (given out at WW meetings) 5 points plus/serving Ingredients:
1 cup flour |
2/3 cup whole wheat flour (see note in description) |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
3/4 cup sugar |
3 tablespoons canola oil |
1/2 cup egg substitute (i used egg whites) |
3 bananas, mashed |
1/2 cup cranberries, chopped |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray loaf pan (see note as I used smaller pans than the 9 x 5 pan indicated but cooked for same amount of time).
3. In a bowl combine flours and dry ingredients (flour - salt) and set aside.
4. In another bowl and using an electric mixer beat sugar and oil together until for 2 minutes.
5. Beat in egg substitute (I didn't have egg beaters so used packaged egg whites) and then beat in the bananas. Scrape down side of bowl.
6. Stir in flour mixture and cranberries.
7. Spoon batter into prepared loaf pan (or pans).
8. Bake for 55 - 60 minutes or until bread is done.
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