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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This moist tea bread gives traditional banana bread more color and tartness. From the American Diabetes Association. unbleached white flour, whole-wheat flour, baking powder, baking soda, eggs, unsweetened applesauce, canola oil, 2 bananas, fresh cranberries, pecans cvt Ingredients:
1 1/2 cups unbleached white flour |
1/2 cup whole-wheat flour |
2 tsp double-acting baking powder |
1/2 tsp baking soda |
2 eggs, beaten |
1/2 cup mott's unsweetened applesauce |
2 tablespoons canola oil |
1 cup bananas, mashed (about 2 bananas) |
1 cup fresh cranberries, coarsely chopped or leave whole |
2 tablespoons pecans, minced, toasted |
Directions:
1. Preheat the oven to 350 degrees F. Combine the flours, baking powder, and baking soda in a medium bowl. Combine the eggs, applesauce, oil, and bananas in a large bowl. Mix well.
2. Slowly add the dry ingredients to the large bowl and mix until blended. Fold in the cranberries. Pour the batter into a nonstick 9-inch loaf pan. Top with pecans. Bake for about 45 minutes until a toothpick comes out clean.
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