Cranberry Banana Oat Bread

I decided to try this recipe because I loved the idea of combining cranberries in banana bread and I had several bananas I needed to use. The texture of this bread was really nice, it released from the pan perfectly. My only complaint about this recipe is that it was not very sweet. Normally, I am not apt to add sugar to a recipe but this one needed a little more. I'm not sure if the addition of some brown sugar or honey would do the trick.

Cranberry Banana Oat Bread

Source: Whole Foods

1 1/4 cups all-purpose flour 3/4 cup quick oats 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups ripe mashed banana pulp (about 3 bananas) 2 large eggs 1/3 cup non-hydrogenated, non-dairy margarine, melted, cooled 1/2 cup granulated sugar 1/2 cup dried cranberries 1/4 teaspoon freshly squeezed lemon juice Ingredient Option: replace the margarine with canola oil, if desired. Preheat the oven to 350°F. Lightly grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with a small amount of margarine. Combine the flour, oats, baking powder and salt in a large bowl. Mix together with a whisk and set aside. Whisk the bananas, eggs and margarine together in a bowl. Add the 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.

Nutrition Info

Per Serving (94g-wt.): 250 calories (70 from fat), 8g total fat, 2g saturated fat, 5g protein, 42g total carbohydrate (2g dietary fiber, 20g sugar), 45mg cholesterol, 380mg sodium