Recipe: Cranberry-Banana Bread

CRANBERRY-BANANA BREAD

2 C. fresh cranberries
1/2 C. firmly packed brown sugar
1/4 C. vegetable oil
1 egg
2 egg whites
1 3/4 C. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 C. mashed banana
Vegetable cooking spray

Place cranberries in a medium saucepan. Cover and cook over medium heat for 5 minutes or until cranberries begin to pop. Uncover and remove from heat. Combine sugar and oil in a medium bowl; beat at medium speed of electric mixer for 2 minutes or until well blended. Add egg and egg whites; beat until light and lemon-colored. Combine dry ingredients. Add to creamed mixture alternately with banana, mixing well after each addition. Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 F for 55 to 60 minutes or until bread tests done, shielding with aluminum foil the last 15 minutes. Cool in pan for 10 minutes; remove from pan, and let cool on a wire rack.