Cranberry Banana Oat Bread - cooking recipe

Ingredients

1 1/4 cups all-purpose flour (recommend subbing 1/4 cup whole wheat flour for 1/4 cup of the white flour)
3/4 cup quick oats (I use old fashioned oats whizzed in the food processor a few times)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup margarine, melted, cooled (Earth Balance recommended or vegetable oil)
1/4 - 1/2 cup granulated sugar (some people leave out entirely, say the banana provides enough sweetness)
1/2 cup dried cranberries
1/4 teaspoon fresh lemon juice

Preparation

Preheat oven to 350\u00b0F Lightly grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a small amount of margarine.
Whisk together flour, oats, baking powder and salt in a large bowl. Set aside. Whisk bananas, eggs and margarine together in a separate bowl. Add sugar, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.
Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch thick pieces.
Arrange on a platter and serve. Enjoy!