WHOLE FOODS BANANA BREAD RECIPES

Steps:

• In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
• Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
• In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
• In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
• Add flour mixture and blend at low speed until combined, do not over mix.
• Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
• Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.
• Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.
• Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
• To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.