IRISH SODA BREAD
Makes 1 loaf, 10 Servings or more
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flours, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl using an electric, hand-held mixer). Add the mashed banana and apple sauce; mix on low speed until mixed into the flour.
With a fork, lightly beat the buttermilk, Egg Beaters, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Toss in the cranberries and mix into the dough. It will be very wet. (If using a hand-held mixer, the batter will begin to wrap around the mixers. Mix until this happens, then finish mixing using a spatula. That's what I had to do and it worked just fine. Still savin' for that fancy Kitchenaid Standing Mixer!)
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester (or dinner knife) comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Recipe inspired by Ina Garten. Her recipe for Irish Soda Bread can be found on www.foodnetwork.com.