This flavorful banana bread combines almonds, cranberries, orange juice, and honey for a make-ahead snack or breakfast.
Preheat oven to 350 degrees 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 2/3 cup mashed bananas.
You can substitute 2 eggs, lightly beaten, for the 1/2 cup egg substitute.
1 starch, 1/2 other carb, 1/2 fat