If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist Banana Cranberry Bread studded with tart ruby cranberries!
Yield: 16 servings
5 from 8 votes

Banana Cranberry Bread

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Breakfast, Brunch
Cuisine: American
If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!

Ingredients

  • 1 cup fresh or frozen cranberries
  • 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 large egg whites
  • 3 ripe medium bananas (lightly mashed)
  • 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

Serving: 1slice, Calories: 94kcal, Carbohydrates: 20g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 105mg, Fiber: 2g, Sugar: 11g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 3