Cranberry almond bread

It’s Saturday, aka cook everything in the house day. Unfortunately, the freezer is still full of tupperware AND raw fruits and vegetables, so we agreed that this week we would try to use up a lot of food in the house. With Thanksgiving coming up, too, we need to cook and eat strategically. My goal is not to buy any food beyond essentials until after T-day. (For the record, essentials will include: rice milk, bananas, and tomatoes.)

2 bananas

1/3 c. olive oil

1/2 c. sugar

1/2 c. raw almonds

1 tsp. vanilla

1 c. unbleached flour

1 c. steel cut oats

1/2 TBL baking soda

12 oz. package of fresh cranberries

Preheat oven to 350. Blend bananas, oil, sugar, vanilla, and almonds until frothy. Transfer to a large bowl. Stir in flour, oats, and baking soda. Mix well and check for baking soda lumps. Fold in cranberries. Pour into two prepared 8 inch cake pans. Bake 30-35 minutes, until a toothpick comes out clean.

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