• 1 Cup whole wheat pastry flour
  • 3/4 Cup all-purpose flour
  • 1/4 Cup ground flaxseeds (flaxseed meal)
  • 2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 3/4 Tsp. salt
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1 Cup fresh cranberries
  • 1 Cup mashed ripe bananas (about 3)
  • 3/4 Cup packed brown sugar
  • 1/4 Cup melted butter
  • 1 Tsp. vanilla extract
  • 2 large eggs
  1. Preheat oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.
  2. Mix whole wheat pastry flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl. Remove 2 tablespoons flour mixture and toss with raspberries and cranberries in a separate bowl. Stir together bananas, brown sugar, butter, eggs and vanilla in a separate large bowl. Add flour mixture to banana mixture, stirring just until combined. Gently fold in raspberries and cranberries until evenly blended. Pour batter into prepared loaf pan.
  3. Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan and cool completely on a wire rack before slicing.
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Calories 191.13
Total Fat 5.01 g
Saturated Fat 2.95 g
Cholesterol 45.83 mg
Sodium 378.58 mg
Total Carbohydrates 34.03 g
Dietary Fiber 2.79 g
Protein 3.78 g