Healthy holiday treats: Holly Clegg’s Banana Cranberry Bread

Holly Clegg banana cranberry bread

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!

Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

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!

Ingredients

  • 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

Directions

  1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
  2. In large bowl, beat bananas until puréed. Add sugar, brown sugar, canola oil, eggs, and vanilla, and continue beating until creamy.
  3. 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.
  4. 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.
Prep Time: 15 - 20 Minutes
Cook Time: 40 - 45 Minutes
Total Time: 55 - 1 Hour 5 Minutes
Servings: 16 slices
  • 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.

7 thoughts on “Healthy holiday treats: Holly Clegg’s Banana Cranberry Bread

  1. Pingback: This Month’s Healthy Bite: What are Your Favorite Healthy Recipes for Baked Goods? | RecipeLionBlog

  2. Dianne B

    The recipe isn’t right. Directions 3 and 4 are the same. It also doesn’t say how long to cook it. The flavor was good, but I think it needed more flour. It was not thick when I put it in the pan, and cooking it longer didn’t help. Any ideas? I double-checked the measurements, but just curious if anyone else had the same problem or found a solution.

    Reply
    1. Anne-Marie Nichols Post author

      Dianne, I just checked the recipe. Step 4, which I edited, was: 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. Maybe you needed to cook it longer?

      Reply
      1. Dianne B

        Thanks. #4 still didn’t change in the original recipe on the site, but I will try it again. I know the size and ripeness of the bananas also makes a difference. I used fresh vs. dried cranberries, too.

        Reply
        1. Anne-Marie Nichols Post author

          I had a technical issue and it’s fixed…I hope! Here’s #4: 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.

          Making substitutions like fresh vs. dried cranberries will certainly affect the recipe, so it’s a matter of trial and error. Thanks Dianne for bringing the instruction issue to my attention!!

          Reply

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