2 c. fresh cranberries
1/2 c. firmly packed brown sugar
1/4 c. vegetable oil
1 egg
2 egg whites
1 3/4 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. mashed banana
Vegetable cooking spray

Place cranberries in a medium saucepan. Cook, covered, over medium heat 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 an electric mixer 2 minutes or until well blended. Add eggs 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 9 x 5 x 3 inch loaf pan coated with cooking spray.

Bake at 350 degrees for 55 to 60 minutes or until bread tests done, shielding the last 15 minutes. Cool in pan 10 minutes; remove from pan, and let cool on a wire rack. Yield 18 servings.