Cranberry-Banana Bread

This tea bread makes a great breakfast when you've got weekend house guests. If you like a nuttier taste, substitute un-toasted walnut oil for the canola oil.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 loaf slice into 12 slices

Ingredients

•  cooking spray
• 1  cup all-purpose flour
• 2⁄3 cup whole wheat flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 3⁄4 cup sugar
• 3  tablespoons canola oil or 3  tablespoons  un-toasted walnut oil
• 1⁄2 cup fat free egg substitute
• 3  medium  ripe bananas, peeled and mashed
• 1⁄2 cup  chopped fresh cranberries

Directions

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 in a medium bowl; 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 eggs; 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. Baked until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes. 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 3/4-inch-thick pieces.
6. Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.