• 1 cup fresh or frozen cranberries
• 2 tablespoons sugar
• 2 tablespoons water
• Baking spray
• 1 1/4 cups white whole wheat flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

• 2 tablespoons butter, softened
• 1/2 cup light brown sugar (not packed)
• 2 large egg whites
• 3 ripe medium bananas, lightly mashed
• 1 1/2 teaspoons vanilla extract
• 1/2 tablespoon turbinado sugar

PREPARING THE INGREDIENTS:

1. In a small saucepan, combine the cranberries, water, and sugar. Bring the mixture to a boil, then simmer over medium heat until the cranberries burst, about 4 minutes. Remove from heat and set aside.
2. Preheat the oven to 350°F. Lightly spray a loaf pan with baking spray.
3. In a medium bowl, combine the flour, baking soda, and salt using a wire whisk. Set aside.
4. In a large bowl, cream the softened butter and light brown sugar with an electric mixer until smooth.

COMBINING AND BAKING:

1. Add the egg whites, mashed bananas, and vanilla extract to the butter and sugar mixture. Beat at medium speed until the mixture is thick. Scrape down the sides of the bowl as needed.
2. Gradually add the flour mixture to the wet ingredients and blend at low speed until just combined—do not overmix. Gently fold in the prepared cranberries.
3. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the turbinado sugar over the top. Bake in the center rack of the oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
4. Transfer the pan to a wire rack and let it cool for at least 25 minutes. The bread should be at room temperature before slicing.