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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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.
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