This recipe for cranberry banana bread bakes up as a delicious cross between bread and cake. Tart, fresh cranberries are paired with sweet bananas in a moist cake, made just a touch sturdier with help from some whole grain flour. This is a not-too-tart and not-too-sweet, part bread, part cake treat! Which also means that it’s the perfect excuse to be eaten any time between breakfast and a late night snack.
I made this bread/cake in honor of my friend Julie, from White Lights on Wednesday. I can’t begin to explain how excited I am for my sweet girlyfriend. She’s getting married to her best friend, Mike. Congratulations, Julie and Mike! I wish you a lifetime of love and happiness together!
While Julie’s away for her wedding and honeymoon, she asked me if I’d be willing to share a recipe with her readers, and since Julie was sweet enough to share in my wedding celebration, I definitely wanted to reciprocate. When I got married to Brian, she got together with 10 more of my blogging friends to throw me a virtual wedding shower. She made a delicious looking spiked holiday punch recipe.
Now that I think about it, this cranberry banana bread would be the perfect accompaniment to Julie’s cocktail recipe! If you don’t drink alcohol, it would also go perfectly with a glass of my sugar-free cranberry blood orange spritzer.
I adapted this recipe from one that I found in the Everyday Cooking with Organic Produce cookbook.
The original recipe calls for the use of all-purpose flour, which I rarely use any more. I prefer to use a low-carb baking mix for most of my baking. It keeps the calories and carbohydrates down (compared to using traditional all-purpose flour).
When it comes to cakes, though, I use cake flour, which is partly what I used for this recipe. I added a little bit of the low carb baking mix along with it, which is why I call this a cross between bread and cake. It’s moist, but not quite as delicate as traditional cake is. The gluten in the baking mix gives it some structure and stability.
If you’d rather not use cake flour and/or the baking mix, feel free to use an equal amount of all-purpose flour in place of them (in either case).
Oh, and if you’re not into the carbs, but you’re still looking for some great banana flavor, try out my recipe for Low Carb Banana Bread Bites.
Here are the ingredients you’ll need to make this yummi banana bread:
- 1 teaspoon unsalted butter, softened, or nonstick cooking spray
- 1 cup cake flour
- 3/4 cup low carb baking mix
- 2 teaspoons baking powder
- 1/3 cup organic “raw” honey (processed honey can be used, but the flavor won’t be as prominent)
- 1/4 cup unsalted butter, softened
- 1 cup mashed bananas (about 2 medium-sized bananas)
- 2 egg whites, lightly beaten
- 1 cup fresh cranberries, coarsely chopped
- 1/2 cup confectioner’s sugar
- 1 tablespoon milk (more if a thinner consistency is desired)
To get the instructions, you’ll need to make a quick trip over to Julie’s site. Be sure to leave a comment to congratulate her while you’re there!