Made from Scratch Cranberry Banana Bread
I mentioned a few weeks ago that as soon as fall arrives, everyone starts obsessing over pumpkin recipes. I pass no judgement because I’ve been known to consume more than my fair share of pumpkin. But just as I can’t imagine a festive fall table without pumpkin, I can’t imagine one without cranberries. I think the fruit is recognized best in its jellied or juice form, but these colorful, tart berries compliment sweet baked goods perfectly (fresh or dried). This recipe jazzes up your standard banana bread. The cranberries provide color, a nice little pucker, and a big dose of antioxidants. Also, the bananas provide all the sweetness you need – no white sugar or flour – making this the perfect not-too-sweet snack or breakfast. I personally enjoy it with my evening cup of tea, smothered in butter.
These loaves make a great hostess gift or gift for friends and family over the holiday season.
Kim @ Onceamonthmom.com
- 5 mashed ripe bananas
- 0.5 cups unsweetened applesauce
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups white whole wheat flour
- 0.5 cup rolled oats
- 0.5 cup wheat germ
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 0.75 teaspoons cinnamon
- 0.5 teaspoon nutmeg
- 0.75 cups fresh (or frozen) cranberries
- 0.5 cups chopped pecans
- 1 teaspoon orange zest
Mash bananas in a large mixing bowl. Whisk in applesauce, milk, vanilla extract, and eggs. In a separate bowl, whisk together flour, oats, wheat germ, baking soda, baking powder, cinnamon, and nutmeg. Add dry ingredients to the banana mixture and stir until just combined. Gently fold in cranberries, pecans, and orange zest. Pour into greased 9 x 5 loaf pans. Bake at 350 degrees for 50 minutes or until a knife or toothpick inserted in the center comes out clean. If you used frozen cranberries, you may need to increase cooking time slightly. Cool 5-10 minutes, then turn out on a wire rack.
Bake as directed above. Cool bread completely on a wire rack. Slice into pieces. Place in a gallon sized freezer bag and store until you’re ready to serve. Thaw to serve. Reheat and serve with butter if desired.
Servings: 2 loaves (9 x 5)
**conversion chart image provided by Erik Spiekermann