Banana apple cranberry bread

In October, I posted a recipe for cranberry apple bread. Now, I add banana for a more moist, not quite as cake-like bread. I baked this at 325 degrees and it took nearly an hour and a half for it to finish -- next time I'll bake it at 350 and hope that 50 mins to an hour is enough. The recipe below makes two large loaves of this great breakfast bread.

Banana apple cranberry bread

1 egg, 2 egg whites
1/2 cup sugar
3/4 cup brown sugar
1/2 cup honey
3 T ground flaxseed
2 T canola oil
8 oz (about 1 cup) unsweetened applesauce
3/4 cup water
2 tsp baking powder
2 tsp baking soda
2 cups wheat flour 
1 cup white flour
1 cup barley flour (can sub. wheat flour)
1 T cinnamon
1 tsp nutmeg
1 tsp salt
6 very ripe, medium-sized bananas
2 cups chopped apples
1 cup cranberries (fresh or frozen)

Beat eggs and add sugars, honey, flax, oil, applesauce and water (I would recommend using 1/2 cup water at first and more if needed after adding the flour). Mix in baking powder and soda, flours and spices. Fold in banana, apple and cranberries. Pour into two large loaf pans and bake at 350 degrees (see note above) until toothpick comes out clean (check after about 50 mins).