Moist and dense in texture, this bread is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries. For a delicious alternative grain version, try our Cranberry Banana Quinoa Bread.
1 1/4 cup ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup nondairy margarine, melted and cooled or canola oil
1/2 cup sugar
1/2 cup dried cranberries
1/4 teaspoon lemon juice
Preheat the oven to 350°F. Lightly oil an 9x5-inch loaf pan with a small amount of margarine.
Whisk together flour, oats, baking powder and salt in a large bowl. Set aside. Whisk bananas, eggs and margarine together in a separate bowl. Add sugar, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.
Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve.
Per Serving:250 calories (70 from fat), 8g total fat, 2g saturated fat, 45mg cholesterol, 380mg sodium, 42g carbohydrates, (2 g dietary fiber, 20g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.