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