2 cups fresh cranberries
1/2 cup firmly packed brown sugar
1/4 cup vegetable oil
2 egg whites
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana
Vegetable cooking spray
Place cranberries in a medium saucepan. Cover and cook over medium heat for 5 minutes or until cranberries begin to pop. Uncover and remove from heat.
Combine sugar and oil in a medium bowl; beat at medium speed of electric mixer for 2 minutes or until well blended. Add egg and egg whites; beat until light and lemon-colored.
Combine dry ingredients. Add to creamed mixture alternately with banana, mixing well after each addition. Fold in cranberries.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 55 to 60 minutes or until bread tests done, shielding with aluminum foil the last 15 minutes.
Cool in pan for 10 minutes; remove from pan, and let cool on a wire rack.