Thursday, November 4, 2010

Cranberry-Banana Bread - Sugar Free

Makes 12 servings
- POINTS® value | 4 per serving (before making it Sugar Free)


    * Cooking spray
    * 1 cup all-purpose flour
    * 2/3 cup whole-wheat flour
    * 1/2 tsp baking soda
    * 1/2 tsp ground cinnamon
    * 1/2 tsp salt
    * 3/4 cup sugar (to make Sugar Free - 1 cup of Splenda)
    * 3 Tbsp canola oil
    * 1/2 cup pasteurized egg substitute (such as Egg Beaters)
    * 3 medium ripe bananas, peeled and mashed
    * 1/2 cup chopped fresh cranberries


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 in a medium bowl; 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 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.

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. 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.

Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap.

Serving size: 1 slice.

Recipe from "Crazy for Cranberries" on the Weight Watchers website

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