This deliciously moist cranberry banana bread is not only a fantastic healthy addition to your Christmas baking list but as you use dried cranberries here, as opposed to fresh cranberries, you can make it all year round!
Actually, it came about completely by accident, the using of the dried cranberries that is, because I couldn’t get actual cranberries anywhere, when I started putting together this recipe.
I needn’t have worried that they might burn or go rock hard whilst baking because the wet batter mixture actually prevented that – happy days!
So, get stuck into this low calorie, low fat healthy non butter alternative cranberry banana bread. I think you’re going to love it!
The good folks at my work have become my “guinea pigs” for recipes like this cranberry banana bread. In the case of this bake, I simply left the box in the kitchen with a note of what it was, returning an hour later to find it all gone. Now I think that’s testament to what they thought of this.
- 200g plain flour
- 100g wholemeal flour
- 1 tsp. bicarbonate of soda
- ½ tsp. salt
- 1 tsp. baking powder
- 150g caster sugar
- 100g dried cranberries
- 4 medium sized ripe bananas
- 200g no fat Greek yogurt
- 2 medium eggs, whisked together
- 15g coconut butter, melted
- 1 tsp. vanilla extract
- Preheat oven to 180C fan and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
- Put all of the dry ingredients in a large mixing bowl.
- In a separate bowl, add and mix all the wet ingredients together, first by mashing the bananas, then by combining them with the yogurt, eggs, coconut butter and vanilla extract.
- Pour the liquid wet ingredients into the large bowl with the dry ingredients and fold everything together into a batter with a spatula.
- Pour the batter into the greased loaf tin and bake in the centre of an oven for 45 minutes to 1 hour until the loaf has risen well and is golden brown. Check the centre is cooked by inserting a wooden skewer, which should come out clean.
- Remove from oven and allow to cool in the tin for 15 minutes before removing from the tin and placing on a wire rack.
- Once cooled slice into 15 slices and keep in an air tight container.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
As with my other banana bread recipe, this cranberry banana bread recipe makes 15 slices, which can easily be frozen, and individually removed from the freezer when required.
As I mentioned in the previous chocolate cranberry truffles recipe, I have an infatuation with cranberries – even more so at this time of the year!
Lady Lynne and I are back. 🙂
Back from our African adventures. Back from what I can only describe as a holiday of a lifetime.
Now, I thought that our honeymoon, a safari in Kenya two years ago, was extra special, a holiday of a lifetime and it was. But now this, actually trekking through a rainforest, in Uganda, a guide chopping down the way forward with a machete, to see one of the rarest creatures in the world…….what can I say……you decide…….
I took that little video standing only a few metres from that magnificent creature. These mountain gorilla’s are fully protected in the Bwindi Impenetrable National Park and they’re used to humans. They’re fiercly protected and gaurded by trackers 24/7. So no gorilla’s were harmed, or disturbed in the making of this video, or the subsequent photographs to follow!
And, I’m looking forward to sharing more videos and pictures, like that, with you, in Vegan January. I promise a re-cap of the highlights from our two weeks in Uganda and Zanzibar. I just need to whittle down the 300 photographs I took. 😆
But, for now folks, in case you hadn’t noticed, its Christmas, and having only just returned home late last Friday, you’ll have to excuse me with just this one cranberry banana bread recipe post this week. Though it is a rather good one, even if I say so myself! 😉
There’s rather a lot to be done here in preparation for the arrival of my parents on Christmas Eve, and a sumptuous dinner on Christmas day to be prepared for.
Then Lynne and I will be sharing Boxing Day, and another festive feast assisted by me, at her parents in Greenock.
So, until next week, and hopefully the first batch of holiday photographs to bring you, prior to a whole raft of Vegan recipes for January, Lynne and I would like to wish you all a very healthy, happy and peaceful Christmas, hopefully which you will be sharing with your families and friends too. 🙂
And thanks to Amanda at running with spoons, for the opportunity to share this recipe on Thursday too.