Yield: 16 servings
Banana Cranberry Bread
If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!
Ingredients
- 1 cup fresh or frozen cranberries
- 2 tbsp sugar
- 2 tbsp water
- baking spray
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter (softened)
- 1/2 cup light brown sugar (not packed)
- 2 large egg whites
- 3 ripe medium bananas (lightly mashed)
- 1 1/2 tsp vanilla extract
- 1/2 tbsp turbinado sugar
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Instructions
- 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.
- Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- 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.
- Add flour mixture and blend at low speed until combined, do not over mix.
- Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.
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Nutrition
Serving: 1slice, Calories: 94kcal, Carbohydrates: 20g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 105mg, Fiber: 2g, Sugar: 11g
WW Points Plus: 3