Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1½ cups all-purpose flour
½ cup whole wheat flour
½ cup dried cranberries
⅓ cup sliced almonds
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup mashed ripe bananas
½ cup refrigerated or frozen egg product, thawed (see Tips)
⅓ cup honey
⅓ cup orange juice
¼ cup butter, melted
¼ teaspoon almond extract
Preheat oven to 350°F. Coat the bottom and sides of a 9x5x3-inch loaf pan with cooking spray or line with parchment paper. In a large bowl combine flours, cranberries, almonds, baking powder, cinnamon, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine bananas, eggs, honey, orange juice, melted butter, and almond extract. Add egg mixture all at once to flour mixture; stir until evenly moistened. Spoon batter into prepared pan.
Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.
Tips: About 2 medium bananas equal ⅔ cup mashed bananas.
You can substitute 2 eggs, lightly beaten, for the ½ cup egg substitute.