Cranberry Banana Walnut Bread Recipe
26. Oct, 2008 
9 Comments
I love all my fellow bloggers out there. However, some days when I am attempting to eat healthy and I am reading through my feeds, all the cream based pastas and soups, cookies, brownies, pies and other delicious snacks are… distracting.
So I have been reading all these fabulous healthy blogs along with my usual reading list and it has been giving me good healthy cooking ideas. It has also introduced me to a new blogger event – the Blogger Secret Ingredient. Since this week it is cranberries and I had like a dozen bananas in my freezer I decided to try this recipe from The Bread Bible. However I tried to make it a little healthier with a few additions and substitutions.
It came out really, really well, next time I might even add a bit more whole wheat flour and less butter, but you really don’t need to change a thing. It certainly didn’t taste “healthy”.
Cranberry Banana Walnut Bread
(makes 2 loafs)
400 grams all purpose flour
50 grams oatmeal
85 grams whole wheat flour
2 teaspoons baking soda
2 teaspoons salt
225 grams butter, softened
2 cups sugar
4 egg, lightly beaten
4 bananas, mashed (I used frozen)
3 tablespoons yogourt
2 teaspoons vanilla
3 cups cranberries, cut in half
225 grams walnuts
Preheat oven to 350F.
Combine flour, baking soda and salt. In a separate bowl cream butter and sugar using a mixer. Then add eggs, vanilla, banana and yogourt and beat until combined.
Add flour mixture and beat *just* until combined. Then add cranberries and walnuts and mix in.
Pour into two greased loaf pans. Bake for 20 minutes then cover lightly with aluminum foil and bake for another 30 to 45 minutes or until a toothpick comes out clean. Cool for a few minutes then remove from pans and cool completely on cooling racks.
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
that looks AMAZING!
have a wonderful night!
i’ve got you in the contest
This looks great and I certainly know what you mean by …distracting!
Thanks for the shout out!!
Thanks for the shout out. I am so glad you are enjoying my blog!
The bread looks AMAZING!
I love it. Cranberry is so healthy because it contains lots of nutritions and vitamins. Cranberry helps to maintain health. It controls cholesterol.
I am a newcomer to your blog, having found the Mexican Chicken soup recipe which was beyond fabulous and very popular with my spouse. I have a question though, what would the equivalencies be for the measurements that are in grams? I don’t have a scale, so if you could possibly provide a conversion to cups?
Thank you
Carroll – I am so glad you enjoyed the Mexican Soup Recipe. I went online and came up with this conversion for this recipe. I did round a bit to make things easier, but quick breads are pretty forgiving though soit will probably work out okay, you can always half it if you are hesitant. Here is what I came up with:
3 1/4 cups all purpose flour
1/2 cup rolled oats
2/4 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons salt
1 cup butter, softened
2 cups sugar
4 egg, lightly beaten
4 bananas, mashed (I used frozen)
3 tablespoons yogourt
2 teaspoons vanilla
3 cups cranberries, cut in half
2 cups walnuts
Let me know how it turns out!
Hello Katerina,
Wonderful recipe! I am mid way through making the Whole Wheat Country loaf, though I boo boo’d on that one too, putting all the yeast in the sponge recipe, oops. So I’ll let you know what happens 
Thank you so very much for the conversions! I just made the recipe, though I ended up using 1 C of whole wheat flour and 2 1/2 C of all purpose (this was just a mistake in addition of the whole wheat so I adjusted the all purpose) Also, I only have one loaf pan so put the remainder in greased muffin cups. And sooooo delicious! Light and fluffy
Carroll
Carroll – glad to hear it!!