Cranberry-Banana Bread 2 cups fresh cranberries 1/2 cup firmly packed brown sugar 1/4 cup vegetable oil 1 egg 2 egg whites 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup 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 degrees 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.