Banana Cranberry Bread
User Reviews
5
Banana Cranberry Bread
Description
The Banana Cranberry Bread recipe features softened bananas mixed with cranberries that are simmered until they burst, adding a fresh tartness to the loaf. The base uses white whole wheat flour combined with baking soda and salt for leavening and structure. Creamed butter and brown sugar form a rich foundation, enriched with egg whites and vanilla extract for flavor and moisture. After gently folding the cranberry mixture into the batter, it is baked in a prepared loaf pan and topped with turbinado sugar for texture.
This bread offers a moist crumb with sweet and tart highlights from the bananas and berries, making it suitable for slicing thinly at room temperature. It can be served plain or with butter for breakfast or afternoon tea. The recipe benefits from resting after baking to set fully, ensuring each slice holds together well without crumbling.
Ingredients
- 1 cup Cranberry fresh or frozen
- 2 tbsp sugar
- 2 tbsp water
- baking spray
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter (softened)
- 1/2 cup light brown sugar (not packed)
- 2 egg large, whites
- 3 banana lightly mashed, ripe, medium
- 1 1/2 tsp vanilla extract
- 1/2 tbsp turbinado sugar
Instructions
- In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
- Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and blend at low speed until combined, do not over mix.
- Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 94kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 105mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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