We just got back from a weekend in Paris and we’re taking today to recover. It was an incredible trip and I can’t wait to tell you about it. We’re exhausted, though. We all slept in this morning and it is a beautiful day so we’re going to enjoy it leisurely which means a long blog post is not in the cards for the day. 🙂
Instead, here’s a healthy and delicious recipe for you so you can use up those spotted bananas sitting on your counter.
It was a rainy and dreary day so Owen and I had to skip our afternoon walk. I decided it was a perfect day to bake. It was just one of those days when I really wanted to turn on my oven to heat up the house and fill it with the warm scent of fresh baked deliciousness.
I was looking for a way to use up some bananas (when they get too ripe to eat, I put them in the freezer to use later) and when I got the bananas out to thaw, I saw that I had some fresh cranberries frozen leftover from last fall. I tossed a few into my healthy banana bread recipe and the result was excellent. I love the contrast of the bananas and tart cranberries with each bite.
Cranberry Banana Bread
- 1 cup fresh (or frozen) cranberries
- 2 Tbsp sugar
- 2 Tbsp water
- baking spray
- 1-1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp butter, softened
- 1/2 cup light brown sugar, unpacked
- 2 large egg whites
- 3 ripe medium bananas, lightly mashed
- 1-1/2 tsp vanilla extract
- 1/2 tsp turbinado sugar
Add flour mixture and blend at a low speed until combined, DO NOT OVER MIX. Fold in cranberries.
Pour batter into prepared loaf pan and sprinkle with turbinado sugar on top. Bake on the center rack for approximately 60 minutes or until a toothpick inserted in the center comes out clean.