Cranberry Banana Oat Bread
1 hour, 5 minutes
Breads
0 of 4
Ingredients
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1
1/4 cups (≈156.3gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose (recommend subbing 1/4 cup whole wheat flour for 1/4 cup white flour) -
3/4 cups (≈60.8gestimated from: Cereals, oats, regular and quick, not fortified, dry [cup]) Quick Rolled Oats (or old fashioned oats whizzed in a food processor a few times) - 1tbsp (≈15gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
-
1/2 tsp (≈3gestimated from: Salt, table [tsp]) Salt -
1
1/4 cups (≈187.5gestimated from: Bananas, raw [cup, sliced]) Bananas mashed from ripe (about 3 bananas) - 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg
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1/3 cups (≈75.2gestimated from: Margarine, regular, hard, soybean (hydrogenated) [tsp]) Margarine melted, cooled (recipe calls for Earth Balance margarine or vegetable oil) -
1/2 cups (≈100gestimated from: Sugars, granulated [cup]) Sugar or less, some use 1/4 cup -
1/2 cups (≈60.6gestimated from: Cranberries, dried, sweetened [cup]) Cranberries, Dried -
1/4 tsp (≈1.3gestimated from: Lemon juice, raw [cup]) Lemon Juice fresh squeezed
Steps
- 1 Preheat oven to 350°F. Lightly grease an 9x5-inch loaf pan with a small amount of margarine.
- 2 Whisk together flour, oats, baking powder and salt in a large bowl. Set aside. Whisk bananas, eggs and margarine together in a separate bowl. Add 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.
- 3 Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes.
- 4 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.
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