2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tbsp melted unsalted butter or coconut oil

2 large egg whites, room temperature

1 ½ tsp vanilla extract

¼ cup vanilla nonfat Greek yogurt

1 cup mashed banana (approx  2 bananas)

2 tbsp pure maple syrup

½ cup nonfat milk

1 cup sliced cranberries

1 Tbsp monkfruit (white sugar substitute)

Preheat the oven to 350°F.

Place cranberries in a small bowl and sprinkle with monkfruit (or white table sugar) to coat. Cover and set aside.

Lightly coat loaf pan with nonstick cooking spray.

In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, and salt).

In a separate bowl, whisk together the butter, eggs, and vanilla. Fold in the Greek yogurt, stir until no lumps remain. Mix in the mashed banana and maple syrup. Slowly combine dry ingredients into the banana mixture, alternating between flour mix and milk) stir until incorporated. Add sweetened cranberries to the batter.

Gently fold batter into bread loaf pan.

Bake at 350°F for 25-28 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then slice and serve.