Cranberry Banana Bread

On the twelfth day of Christmas my true love gave to me twelve drummers drumming, eleven pipers piping, ten lords a leaping nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying, five golden rings, four calling birds, three French hens, two turtle doves and a Partridge in a pear tree.

Day 12: Cranberry Banana Bread

I always love cranberry recipes cranberry cookies, cranberry bread, etc.  This recipe is the perfect medley of cranberry and banana.  Along with the apple chia muffins, this recipe is good for breakfast, for the office or for a holiday party.

Recipe and photo from:

I like to keep cranberries in the freezer this time of year and I have overripe bananas almost once a week.  This is a good alternative to your traditional banana bread.

Cranberry Banana Bread

1 ¼ C whole wheat flour
2 t baking powder
1 T coconut oil or butter, melted
1  flax egg (1 T ground flaxseed + 3 T water)
2 t vanilla extract
½ C + 2 tbsp mashed banana (about 1 extra long 9” banana)
2 T vanilla Greek yogurt
2 T honey or maple syrup
1/3 C chopped cranberries
1/4 C chopped walnuts
  1. Preheat the oven to 325°F, and grease an 8×4” loaf pan
  2. In a medium bowl, mix the oil (or butter), flax egg and vanilla.  Stir in the mashed banana, yogurt and honey.  Then add in flour and baking powder, stir just until mixed.  Fold in cranberries.
  3. Spread the batter into the loaf pan, and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.





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