In a 12-inch skillet over medium heat, in hot
butter, cook cranberries, chopped walnuts, and
cinnamon about 10 minutes or until cranberries pop,
stirring mixture frequently. Remove skillet from
heat.
In large bowl, stir together orange and lemon
peels and juice, mashed banana, brown sugar,
sugar, egg whites, and egg.
Preheat oven to 350°F (175°C). Grease two 9 x 5 x
3-inch loaf pans.
In medium bowl, stir together all-purpose flour,
whole-wheat flour, baking powder, baking soda, and
salt; add to egg mixture, stirring to blend. Fold
in cranberry mixture just until mixed.
Spoon into prepared pans and bake for 50 minutes to
1 hour, or until wooden pick inserted in center
comes out clean. Let stand for 10 minutes before
removing from pan. Cool on wire rack. Wrap tightly
to store.
Originally Submitted
11/27/2011
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