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Cranberry Banana Oat Bread
- 1 1/4 cup all-purpose flour
- 3/4 cup quick-cooking rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 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.
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- 1 1/4 cup all-purpose flour
- 3/4 cup quick-cooking rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 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
