Cranberry-Banana Bread

Ever eaten a raw cranberry?



They will make you pucker up like none other (trust me, there is a reason cranberry juice has so much sugar!). But here, in this lovely, festive bread, they provide the perfect contrast ti the creamy sweetness of ripened bananas without the use of too much sugar. Plus, cranberries are packed full of cancer-fighting, immune system-boosting, heart-protecting antioxidants, and studies show that they may even prevent urinary tract infections! (because I know you've been so worried about them.) So what have you go to lose? Eat up! Your body and taste buds will thank you.




Cranberry-Banana Bread

4 ripe bananas, mushed*
1/8 cup canola oil
1/4 cup apple sauce
1/2-3/4 cup sugar, depending on the level of sweetness you like
1 teaspoon vanilla
1 heaping teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon nutmeg
A pinch or so of cloves
1 1/2 cups flour
1 cup or so fresh cranberries


*To mash: place peeled bananas into a gallon sized zip-lock bag. Squeeze out the air, zip tight. Now, mash with your fingers until they are mushed to your desired consistency (I recommend leaving them a little chunky). Cut one of the bottom corners of the bag to squeeze out all of the banana goodness into a bowl.


Preheat the oven to 350°F.

In a large bowl, combine the mashed bananas, oil, apple sauce, sugar, and vanilla. Stir well.

Next, add the spices. Smell that cinnamon. Yum.



Now, stir in the baking powder and salt, then gently add the flour. Mix until just combined (you don't want to form too much gluten), then fold in the cranberries.



Pour into lightly oiled, 9x5" loaf pan or a bundt pan. Place in the warm oven, bake for 50-55 minutes (until the edges begin to pull away from the sides, or a toothpick comes out clean). Serve warm, or cool part way on a rack and place in a zip-lock bag or other container to keep it moist.