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Cranberry Banana Bread

Thursday, January 01, 2004
4 C. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt (optional)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 C. margarine
2 C. sugar
2 large eggs
1/2 C. egg substitute (or 4 egg whites)
2 C. ripe bananas (about 4), mashed
2 C. coarsely chopped fresh cranberries
1 C. chopped pecans or walnuts
Preheat oven to 350 degrees F. Coat a 9x5x3" loaf pan and 5x7x3" pan with vegetable spray. Combine the flour, baking powder, salt, cinnamon and nutmeg either by sifting or stirring together in a bowl. Set aside. In the large bowl of an electric mixer, cream the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the bananas, then slowly add the dry ingredients, beating constantly until well moistened. Fold in the cranberries and nuts. (Chop cranberries in a food processor or use a curved chopping blade in a wooden bowl.) Transfer the batter to the two prepared pans smoothing with a rubber spatula-each pan should be about two-thirds full. Bake the smaller loaf 45-50 minutes, the larger one for one hour. Test both for doneness. If frozen cranberries are used, cooking time may take 10 minutes longer. Remove loaves from the oven and cool in the pans on a wire rack 10 minutes. Turn breads out on the rack to finish cooling.
Nutrition Facts:
321 calories, 7.2g fat, 5.6g protein, 60g carbohydrate, 216mg sodium
Mary Gubser's Quick Breads, Soups & Stews, 1991
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