Ingredients:
1/4 cup margarine, softened
3/4 cup Splenda sugar substitute
2 large eggs
3/4 cup bananas, mashed
1 cup fresh cranberries or 1 cup frozen cranberries
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Directions:
Beat butter, Splenda and eggs together in a large bowl until smooth.
Add banana and cranberries and stir.
Sift remaining ingredients in a bowl.
Add to banana mixture.
Stir until just combined.
Spread into a greased loaf pan.
Bake at 350 F for about 50 minutes or until a toothpick inserted in the centre comes out clean.
Cool in pan for 10 minutes.
Remove to wire rack to cool.
Servings: Serve
Time preparation: 10 min.
Time total: 60 min.