Today’s guest post from Holly Clegg focuses on healthy holiday baking. Since fresh cranberries freeze up to a year, you can bake up her Banana Cranberry Bread all year round. This is a terrific recipe for using up any overripe bananas you may have, too!
Homemade healthy holiday treats
Looking for a healthy gift that keeps on giving? Quick breads are one of my favorite homemade gifts as they are easy to make, budget-friendly, and something you make yourself. What could be better during the holidays than my festive favorite, Banana Cranberry Bread?
Quick breads are so easy to prepare as there is no yeast and there is no need for a mixer. I wrap the individual loaves in plastic wrap, and then store in a zip top bag to freeze until I’m ready to distribute them to my neighbors and friends. Tie several mini loafs with a ribbon and your gift is done!
Banana Cranberry Bread
- 2 ripe bananas, peeled
- 1/4 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup buttermilk
- 1 cup dried cranberries or fresh cranberries, chopped
- 1 teaspoon grated orange rind
- Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
- In large bowl, beat bananas until puréed. Add sugar, brown sugar, canola oil, eggs, and vanilla, and continue beating until creamy.
- In separate, small bowl combine flour, baking soda, and baking powder. Stir flour mixture alternately with buttermilk into banana mixture, beginning and ending with flour, mixing only until combined.
- Stir in dried cranberries and orange rind. Pour batter into prepared pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.
- Serving size: 1 slice
- Calories: 144
- Calories from Fat: 37
- Total Fat: 4g
- Saturated fat: 1g
- Unsaturated fat: 3g
- Sodium: 50mg
- Total Carbohydrates: 25g
- Sugar: NA
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
Diabetic Exchanges: 1 starch, 0.5 fruit, 0.5 fat
This Mama’s tips
Here are some tips to further “health up” Holly’s recipe:
- Instead of 1/4 cup sugar and 1/2 cup light brown sugar, use 1/4 cup powdered stevia and 1/2 cup coconut palm sugar.
- For the 1 cup of all-purpose flour, substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour. This may dry out the recipe a bit, so add a tablespoon or two more of the buttermilk.
- To make this recipe gluten free, substitute your favorite all-purpose gluten free flour mix for the regular flour.
- Try substituting 2 egg whites for one of the eggs to lower the fat content.
Photo courtesy of Holly Clegg.