Banana Cranberry Holiday Bread

Alyson Stringer (originally from Good Housekeeping)
Yield: 2 loaves, 12 servings each

Yep, more fruit bread from the fruity girl — I love recipes with fresh cranberries! These healthy, spicy loaves will put you in the holiday spirit! (May 2010)

4 Tbsp margarine (1/2 stick)
1 (12oz) bag cranberries (about 3 cups)
2/3 cup walnuts, finely chopped
1/2 tsp ground cinnamon
1 large orange
1 medium-sized lemon
2 cups mashed ripe banana (about 5 medium-size bananas)
3/4 cup packed brown sugar
1/4 cup sugar
3 large egg whites
1 large egg
2 cups all-purpose flour
2 cups whole-wheat flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt

In 12-inch skillet over medium heat, in hot margarine, cook cranberries, chopped walnuts, and cinnamon about 10 minutes or until cranberries pop, stirring mixture frequently. Remove skillet from heat. Meanwhile, grate peel from orange and lemon. Squeeze juice from orange (about 1/3 cup) and lemon (about 2 Tbsp). 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 Grease two 9x5-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. Stir in cranberry mixture just until mixed. Spoon batter into loaf pans. Bake loaves 50 minutes or until knife inserted in center comes out clean. Cool loaves in pans on wire rack 10 minutes. Remove from pans; cool.