December 08, 2015
Cranberry Pecan Banana Bread
This Cranberry Pecan Banana Bread is lightened up with Greek yogurt, less sugar and whole-wheat flour! Topped with crunchy pecans and loaded with tart cranberries!
This year, I had this grand idea that I would bake for everyone on my Christmas list. Or at least create some homemade gifts. In the past, I had not thought of doing this until I was at a blogger event and registered dietitian Shari Steinbach gave me some great ideas for homemade gifts.
Well, to be honest, I didn't end up making everyone a homemade gift but I did make some treats to share with loved ones and plan to make more as the holidays get closer. Over Thanksgiving, my husband's Aunts and I were talking about how you can't really go wrong with banana bread. It is full of flavor, dense, cakelike and most people seem to like it.
When I cook, I can never seem to make something as is. I have to add different ingredients, toppings, add-ins, etc. That is what makes me me! I threw some fresh cranberries in my banana bread for a tart flavor and topped it with whole pecans. It turned out excellent!
In true dietitian fashion, I lightened this recipe up with Greek yogurt, less sugar and whole wheat flour. It may not be exactly like typical banana bread but tastes great.
Since I seem to have no portion control when eating banana bread, I try to get mine as healthy as it can be so I'm not eating slice after slice of basically cake.
Cranberry Pecan Banana Bread
Ingredients:
1 1/2 cups whole-wheat flour
1 1/2 teaspoons baking powder
2 eggs, beaten
2 large ripe bananas, mashed
1/2 cup plain Greek yogurt
1/4 cup maple syrup
1/2 cup fresh cranberries
1/4 cup pecans
Directions:
1. Preheat oven to 350 degrees and spray bread pan with nonstick spray.
2. Combine flour and baking soda in a large bowl. Add in banana, Greek yogurt, eggs, and maple syrup. Stir until mixed well. Stir in the cranberries.
3. Pour the batter into the bread pan and top with pecans.
4. Bake for 35-40 minutes or until a toothpick inserted into the bread comes out clean.
5. Remove from oven and let cool before removing from pan and slicing.
*If you have a very large bread pan, double this recipe. This recipe makes a medium sized loaf.
I'm totally with you about changing up recipes - I can never leave well enough alone and always have to make it my own! Love cranberry bread!
ReplyDeleteYes! I think it's a dietitian "problem"!
DeleteYes! I think it's a dietitian "problem"!
DeleteWe've baked goods for our family and friends since I was a young girl- you could call it a family tradition. Rubbermaid TakeAlongs really come in hand! #client
ReplyDelete