2 c. fresh cranberries
1/2 c. brown sugar, firmly packed
1/3 c. gran. sugar
1/4 c. veg. 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

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 sugars and oil in a medium bowl; beat at medium speed of an electric mixer 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" x 3" 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 wire rack.