So to tell you the truth, this is the first time I have ever baked with fresh cranberries! Actually, I don’t think I’ve ever used fresh cranberries, period. Cranberries are a very seasonal fruit and start to make their appearance around the holidays. With thanksgiving right around the corner, my Pinterest pages are being filled with tantalizing cranberry recipes! Traditional cranberry sauce, cranberry orange muffins, cranberry oatmeal cookies and even cranberry cocktails. With all these delicious cranberry recipes popping up everywhere I look, I decided to partake in the fun!
Since this was my first experience using fresh cranberries I decided to go for something I’m comfortable making. I adjusted this recipe from my Whole Wheat Oatmeal Banana Bread and needless to say, this bread turned out perfectly! Since I’m all about cutting back the sugar, this bread is only slightly sweetened with most of the sugar coming from the ripe bananas. The banana is complimented by the subtle vanilla and bursts of tart cranberries. It’s such a seasonal take on a comforting, tradition treat.
Cranberries | These little tart berries are source of antioxidants, and packed with vitamin C, fiber and vitamin E. Adding this seasonal fruit to more dishes this winter to help boost your immune system and keep those winter sicknesses away.
HOW TO SERVE | I definitely recommend serving warm, slathered with almond butter and a sprinkle of cinnamon. This bread also pairs wonderfully with Greek yogurt (or non-dairy yogurt) topped with walnuts. For a more decadent treat try topped with cashew cream, or serve along side a dairy-free ice cream.
Now, go on and make this festive bread, cut yourself a big slice and enjoy!
Whole Wheat Cranberry Banana Bread
- 1 1/2 cup fresh cranberries 160g
- 2 tbsp water
- 2 cups whole wheat pastry flour*
- 3 tbsp sucanat or other sugar of your choice
- 2 tbsp of brown rice syrup or other sugar of your choice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 baking soda
- 1/2 tsp salt
- 3 small bananas 260g, mashed
- 1/2 cup plain Greek yogurt 113g, or non-dairy yogurt
- 1/3 cup + 1 tbsp egg whites
- 1 tbsp oil
- 1 tsp pure vanilla extract
Preheat the oven to 350 F. Lightly spray a 9 x 5 loaf pan with non-stick spray.
In a sauce pan, heat the fresh cranberries on the stove with the 2 tbsp of water. The cranberries will heat up and begin to pop open. this takes about 5 minutes. (Watch carefully and stir so they don't start to burn and stick to the bottom of the pan!)
In a medium bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.
In a large bowl, combine mashed bananas, Greek yogurt, egg white and vanilla extract. Whisk together until smooth.
Slowly add the dry ingredient mixture into the wet ingredients. Careful not to over mix.
Once combined, gently fold in the heated cranberries.
Place the batter into the 9 x 5 loaf pan and place in the oven.
Check after 45 minutes by sticking a toothpick in the center of the bread. The bread is done when the toothpick comes out clean.
Recipe Notes*If avoiding wheat, use your favorite combination of gluten-free flours or an all-purpose gluten-free blend
Inspired by Skinnytaste's Banana Cranberry Bread
I’d love to hear from you! What is your favorite holiday cranberry dish?