Cranberry Banana Bread

Ingredients
- 1 cup cranberries (fresh or frozen )
- 2 tablespoons sugar (or sweetener of choice)
- 2 tablespoons water
- baking spray
- 1 1/4 cups white whole wheat flour (or all purpose flour)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter (softened (or dairy-free butter))
- 1/2 cup light brown sugar (not packed (or sweetener of choice))
- 2 large egg whites
- 3 medium ripe bananas (lightly mashed)
- 1 1/2 teaspoons vanilla extract
- 1/2 tablespoon turbinado sugar
Instructions
- 1
Prep the pan: Preheat your oven to 350F and lightly spray a 9x5-inch loaf pan with oil, then line it with parchment for easy removal, if desired.
- 2
Cook the cranberries: In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
4 min - 3
Mix the dry ingredients: In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- 4
Mix the wet ingredients: In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- 5
Blend: Add flour mixture and blend at low speed until combined, do not over mix.
- 6
Fold in the cranberries: Add the cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top.
- 7
Bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
60 min - 8
Cool: Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.
25 min
Nutrition
Per serving (based on 16 servings)



