Looking for a quick and easy recipe for those extra cranberries sitting in the refrigerator? I’ve got you covered! The Recipe Redux theme of the month is: A Food Memory for Which You Are Thankful. We were asked to share a favorite food memory and the healthier “redo” of the recipe.
I’m thankful for the amazing homemade banana bread my mom used to bake for us as kids. There’s just something so comforting about it. Warm, moist banana bread fresh from the oven. mmmm.
I know everyone claims to have the best banana bread recipe…but this recipe is definitely the best, most flavorful, moist and healthiest banana bread! You’d never know it doesn’t have any butter or oil! I typically make it with just some chopped nuts but this time I decided to add some fall ingredients in honor of Thanksgiving. Cranberries and pecans!! It turned out so good!
Since I have made it plenty of times, I have come up with a much healthier version without sacrificing the taste and moistness of the bread. The original recipe calls for ½ c. butter, which I have exchanged for applesauce and swapped the all-purpose flour for hearty whole wheat. I also used a tad less sugar, about ¾ c. versus 1 c. The bread gets much of its sweetness and soft texture from using lots of bananas! Make sure they are ripe. The darker, the sweeter!
The added cranberries and pecans lend another dimension of sweet, tart, nutty flavor and crunchy texture. It would make a perfect seasonal bread to serve around the holidays or have for breakfast. This recipe could also be made as a simple banana bread. Simply omit the fruit and nuts. Or try and add some other mix-ins if you’d like! Dark chocolate chips, walnuts, berries, pumpkin, peanut butter, etc.
My husband s this bread so much that he will purposely leave 3 bananas in the fruit bowl to turn brown, and then ask if I am going to make some banana bread.
Not only does this Cranberry Pecan Banana Bread taste amazing, it makes your house smell like all sorts of wonderful! Your neighbors will be lining up at the door
I recommend making at least few batches of these and storing some in the freezer. Having the extras can make for a perfect quick snack, breakfast or holiday gift when needed!
- 3 ripe bananas
- 1/2 c. applesauce, unsweetened
- 3/4 c. sugar
- 2 eggs
- 1.5 Tbsp. milk
- 1/2 tsp. vanilla
- 1 c. whole wheat flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 c. cranberries, fresh
- 1/2 c. pecans, chopped
- cinnamon sugar mix, to sprinkle (optional)
- cooking oil spray
- Preheat the oven to 375 F.
- Spray a loaf pan with cooking oil and sprinkle with cinnamon sugar until the pan is lightly dusted.
- In a small bowl combine the flour, baking soda, baking powder and salt.
- In a large bowl add the bananas and beat with a mixer or mash with a utensil. Add applesauce and sugar stirring to mix. Add eggs one at a time and mix. Add vanilla and milk and combine.
- Add the dry mixture to the wet mixture and combine. Gently stir in the fresh cranberries and pecans.
- Pour batter into loaf pan and sprinkle with a little more cinnamon sugar on top.
- Bake for about 55-65 minutes (definitely check at 55 minutes) until golden brown or until toothpick comes out clean.