Thursday, January 20, 2011

Cranberry Banana Bread

Still attempting to use up my banana's and cranberry's that are taking up home in my fridge/freezer, I decided the other day to make Cranberry Banana Bread.  Again I searched for a recipe, and again I adjusted the found recipe to my liking :)  I'm still on a super health kick, using butter/oils sparingly, using only whole wheat flour, and uping my fruit/vegetable intake.  This bread goes along with this strategy perfectly!  Hope you enjoy :)

Cranberry Banana Bread
adapted from TwoPeasKitchen

1 1/4 cup whole wheat flour
1 1/4 cup old-fashioned oats
1/4 ground flax seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon cinnamon
1/8 tsp nutmeg
2 large bananas, mashed
1/2 cup fat free vanilla greek yogurt, I used Chobani Blueberry
2 Tbsp Agave Nectar
1 large egg
about 1/2 cup milk
1 cup fresh/frozen cranberries, halved

Preheat oven to 350 degrees F.  Grease a loaf pan, I used an 8x5x3 inch pan.  Mash the bananas in a large bowl.  Add the yogurt, agave nectar, egg and milk.  Stir until combine.  (I did not feel like doing dishes this day so I made this a one bowl recipe, the dry ingredients can be combine in a separate bowl before mixing the wet.  This will result in a less chewy bread.)  To the wet ingredients add the dry ingredients.  If the dough is too thick add a touch more milk, I did not measure exactly but I am pretty sure that I used about a half cup of almond milk.  Add cranberries and stir just until combined.  Place dough in the pan and bake in the oven for 30-35 minutes, until crust is browned and a toothpick inserted comes out clean.

This bread is delicious!!!  The only things I would do differently next time would be to add some walnuts, as the original recipe calls for.  I was fresh out of walnuts :(  I would also increase the amount of sugar in this recipe, perhaps up it by another tbsp of agave nectar.  I was fine with the taste of the bread, however I have a slight feeling that it may not be sweet enough for others.  This also could be because I used fresh instead of dried cranberries, which tend to be much sweeter.  I really enjoy the texture that comes from using so much oatmeal in the recipe!

Today is going to be filled with some errands, a test for a new job, class and then dinner with the boy :)  I head to Boston bright and early tomorrow morning to chaperone a Lakers player.  Super excited as I've never been there before, unfortunately I will only be in the city for 24 hours and Saturday morning will be spent watching the BU lacrosse clinic.  At least I'll get some drills out of that :)

If you could go to one city for 24 hours where would you choose?


Emily said...

Delicious! Can we share this on our Blogger Creations Gallery on our Facebook page? Our fans will love it too!

Emily, Chobani

Cakes said...

YES!!! Please please do!