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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Preheat the oven to 350 degrees. Lightly spray two loaf pans with lecithin
spray. Toast the walnuts in the preheated oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or using a pulsing action in a food processor, and put them aside. Wash and
sort the cranberries, coarsely chop them with a knife or with the pulsing
action in a food processor and put them aside. Sift the dry ingredients
together. Use an electric mixer on medium speed to whisk together the
sweetener, oil, and orange zest, until thickened, about five minutes. Add
the eggs, one at a time beating well after each addition. Reduce speed and
stir in the orange juice, vanilla and mashed bananas. On low speed, slowly
add the sifted dry ingredients, walnuts, and cranberries. Mix just until
blended, being careful not to over mix. Pour the batter into the prepared
loaf pans. Bake the loaves on the middle shelf in the preheated oven for
50-60 minutes, until a toothpick inserted in the center of each loaf comes
out clean. Cool the loaves slightly before removing them from the pans and
cooling them on a wire rack. Wrap the cooled loaves in plastic wrap and let
them sit for a few hours to overnight at room temperature before slicing.
Ingredients:
1/2 Cup(s) Walnuts 1 1/2 c Fresh or frozen cranberries
2 1/2 Cup(s) Unbleached white flour 1 ts Baking powder
1 Teaspoon(s) Cinnamon 1/2 ts Salt
1 Teaspoon(s) Fruit sweetener 3 tb Unsweetened orange juice
1/2 Cup(s) Oil 1/2 ts Vanilla extract
1/4 Teaspoon(s) Grated orange zest 1 c Mashed ripe bananas
2 Eggs |
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