Cranberry Banana Bread

Every time we have overly ripe bananas in the house, I immediately want to bake banana bread. But, the shortening and/or butter content of most banana bread recipes can be shocking! Did you know that 1 stick (1/2 cup or 8 tablespoons) of shortening has 880 calories, 96 grams total fat and 28 grams saturated fat? Plus, with the second ingredient being fully hydrogenated palm oil {think trans fats} and other ingredients included like the preservative TBHG {yikes}, shortening is just scary! Butter is not any better with 2 times the saturated fat amount – 800 calories, 88 grams total fat and 56 grams saturated fat! So, I went on a mission to create a healthier, but just as tasty, banana bread with NO butter or shortening included. And, after playing around with the recipe a few times and holding taste tests with my banana bread lovin’ husband, I’m excited to share my {no butter included} Cranberry Banana Bread!

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With cranberries being in season, I had to take advantage of this tart, antioxidant filled fruit. But, if you prefer a sweeter fruit, try subbing it out for strawberries or blueberries, or you can leave the additional fruit out all together. Another option would be to add chopped almonds or walnuts for an extra crunch. The scents filling my house were an extra bonus – ginger, cinnamon, nutmeg, bananas, and cranberries! This would be a perfect breakfast to have ready for Christmas morning.

Preheat the oven to 350 degrees. Combine the dry ingredients (flour, baking soda, salt, brown sugar) in a medium bowl and set aside.

In a separate bowl, lightly beat the eggs. Whisk in (using a whisk or a whisk attachment for your mixer) the mashed bananas, canola oil, unsweetened applesauce, plain yogurt, cinnamon, ginger, nutmeg and vanilla.

Next, add the dry ingredients to the wet ingredients and fold until combined with a spatula. Be sure not to over mix. Fold in the cranberries.

Bake in a greased loaf pan at 350 degrees for 50-60 minutes until cooked thoroughly (a knife or toothpick should come out clean). *My bread took closer to 60 minutes to bake through.

Enjoy!

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Cranberry Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 cups All purpose flour
  • 1 tsp. baking soda
  • ½ tsp salt
  • ⅔ cup packed brown sugar
  • 2 large eggs
  • 3 overly ripe bananas, mashed with a fork (the more ripe they are, the sweeter your bread will be)
  • ¼ cup canola oil
  • ½ cup unsweetened applesauce
  • ¼ up plain, nonfat yogurt (I used Siggi's brand)
  • ¾ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1 tsp vanilla
  • 1 cup fresh cranberries
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients (flour, baking soda, salt, brown sugar) in a medium bowl and set aside.
  3. In a separate bowl, lightly beat the eggs.
  4. Whisk in (using a whisk or a whisk attachment for your mixer) the bananas, canola oil, unsweetened applesauce, plain yogurt, cinnamon, ginger, nutmeg and vanilla.
  5. Add the dry ingredients to the wet ingredients and fold until combined with a spatula. Be sure not to over mix.
  6. Fold in the cranberries and pour the batter into a greased loaf pan.
  7. Bake at 350 degrees for 50-60 minutes until cooked thoroughly (knife or toothpick should come out clean).
Nutrition Information
Serving size: 1/12 Calories: 207 Fat: 6 Saturated fat: 0.6 Unsaturated fat: 4.2 Trans fat: 0 Carbohydrates: 34.9 Sugar: 16 Sodium: 211 Fiber: 2 Protein: 4 Cholesterol: 31

Cranberry banana bread collage

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  1. […] of the sweetness they provide in a recipe. I never like throwing them away! I previously shared this cranberry banana bread recipe that is on constant rotation in our house, but I wanted to create […]

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