Meals Matter

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Contributed By: RKGRecipes
Rachael

This recipe can also be used to make a quick bread. Use 1/2 cup sour cream instead of cream cheese.

Ingredients

2 Large eggs

1 cup Brown sugar, firmly packed

3/4 cup Vegetable oil

4 ounces Cream cheese, softened

1/2 tsp. Ground cinnamon

1 tsp. Baking soda

1 tsp. Baking powder

1-1/3 cup Mashed ripe banana (about 3 medium)

1/2 cup Chopped cranberries, fresh or frozen

1-3/4 cups All-purpose flour

Preparation

In bowl, beat eggs with cream cheese. Whisk in brown sugar and oil until thoroughly blended. Add cinnamon, baking soda, baking powder, mashed

banana, and flour mixing well preferably by hand.

Pour into greased 9-inch round cake pan. Bake at 375*F for 50 minutes; check for doneness with a knife. Cool in pan on rack for 10 minutes. Loosen edges and turn out to complete cooling on rack. Wrap in plastic wrap, then

foil before freezing. Keeps up to 6 months.

Cook's Notes

If making quick bread instead of cake use 12x4x4 loaf pan (or can use 6 mini loaf pans for mini loaves).

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