Ingredients
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1 1/4 cups all-purpose flour (recommend subbing 1/4 cup whole wheat flour for 1/4 cup of the white flour)
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3/4 cup quick oats (I use old fashioned oats whizzed in the food processor a few times)
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 1/4 cups ripe mashed banana pulp (about 3 bananas)
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2 large eggs
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1/3 cup margarine, melted, cooled (Earth Balance recommended or vegetable oil)
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1/4-1/2 cup granulated sugar (some people leave out entirely, say the banana provides enough sweetness)
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1/2 cup dried cranberries
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1/4 teaspoon fresh lemon juice
Instructions
- Preheat 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.
- 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.
- 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. Enjoy!