1 1/4 cups all-purpose flour
3/4 cup quick oats
1 tb baking powder
1/2 tsp salt
1 1/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup non-hydrogenated, non-dairy margarine, melted, cooled
1/2 cup granulated sugar
1/2 cup dried cranberries
1/4 tsp freshly squeezed lemon juice
(replace the margarine with canola oil, if desired)
Preheat the oven to 350F. Lightly grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan with a small amount of margarine
Combine the flour, oats, baking powder and salt in a large bowl. Mix together with a whisk and set aside. Whisk the bananas, eggs and margarine together in a bowl. Add the sugar, cranberries and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.
Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour.