Perfect for Christmas Eve breakfast, the slightly tart cranberries and sweet bananas play well together in this seasonal bread recipe.

2 cups fresh cranberries
½ cup brown sugar, firmly packed
1/3 cup vegetable oil
1 egg
2 egg whites
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 teaspoon baking soda
½ teaspoon salt
1-1/2 cups ripe banana, mashed

Lightly oil a 9 x 5 x 3 inch loaf pan.

Preheat oven to 350°

Cook cranberries, covered, over medium heat. When the berries begin to pop, about 5 minutes, remove from heat and uncover.

Using an electric mixer at medium speed, blend sugar and oil until well blended. Add egg and egg whites; beat until light and lemon colored.

Combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture alternating with the banana. Mix well after each addition. Fold in the cooled cranberries.

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Pour the batter into the loaf pan. Bake for 40 minutes. Remove from oven and place aluminum foil loosely over the top; return to oven and continue baking. Check your loaf at 50 minutes to see if it is done. If it is not, return to the oven and check at 5minute intervals. Baking should take 50 – 60 minutes.

Cool your loaf in the pan for 10 minutes; remove from pan and cool on a wire rack.

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