Cranberry Banana Bread

Sometimes I see a recipe on Pinterest or on another blog, and I think - what an interesting combination, with the emphasis on interesting. That's what happened with this recipe - I saw it and thought, "Cranberries and BANANA?" But I am here to tell you that not only does it WORK, but it is absolutely delicious. And you can add this to your arsenal of healthy breakfasts/snacks - with only 2 Tablespoons of butter in the whole loaf, and made with white whole wheat flour, this bread is as nutritious as it is delicious. The cranberry sauce and bananas are such a good sweet/tart combination that you'll be wishing cranberries were in season all year long. (Hint: get them now and freeze them!)

In a small saucepan combine the cranberries, water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and brown sugar with an electric mixer. Add eggs, bananas, and vanilla,

and beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture and blend at low speed until combined, but do not over mix. Fold in cranberries

and pour batter into a greased loaf pan; sprinkle with turbinado sugar

and bake for about an hour, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let the pan cool at least 25 minutes before removing from pan to cool completely.

Healthy resolutions are no problem with great recipes like this!

One year ago: Mushroom, Barley, Corn and Wild Rice Soup
Two years ago: Italian Sausage, Red Pepper and Mushroom Risotto
Three years ago: Fried Rice
Four years ago: Applesauce Spice Cake

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesdays, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Cranberry Banana Bread

1 cup fresh or frozen cranberries
2 Tbsp. sugar
2 Tbsp. water
1 1/4 cups white whole wheat flour
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. butter, softened
1/2 cup brown sugar
2 eggs
3 ripe medium bananas, lightly mashed
1 1/2 tsp. vanilla
1/2 Tbsp. turbinado sugar

In a small saucepan combine the cranberries, water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and brown sugar with an electric mixer. Add eggs, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, but do not over mix. Fold in cranberries and pour batter into a greased loaf pan; sprinkle with turbinado sugar on top and bake on the center rack at 350 for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let the pan cool at least 25 minutes before removing from pan to cool completely.

Recipe Source: Adapted from Skinnytaste