Wednesday, June 23, 2010

Cranberry Banana Oat Bread

I am always looking for the perfect banana bread recipe that is easy and doesn't call for too much sugar. I had three spotted over ripe bananas looking at me today and they were begging to be used in a new recipe. Well, I think I finally found one worth putting on the blog. I found this one on the Whole Foods website and it turned out perfect! It was moist, and hearty enough to have for breakfast without being too sweet. It's a winner!

Cranberry Banana Oat Bread
Recipe adapted from

1 1/4 cups all-purpose flour
3/4 cup quick oats
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup canola oil
1/2 cup granulated sugar (I used evaporated cane juice which is less processed)
1/2 cup dried cranberries (I think this fall/ winter I will use fresh cranberries)
1/2 cup chopped pecans (optional)
1/4 teaspoon freshly squeezed lemon juice
zest from 1 lemon or orange
1 Tb. wheat germ for sprinkling on top

Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a small amount of margarine.

Whisk together flour, oats, baking powder, salt, cranberries and nuts in a large bowl. Set aside. Whisk bananas, eggs and oil together in a separate bowl. Add sugar, cranberries, lemon juice, and zest; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.

Pour the batter into the prepared loaf pan. Evenly sprinkle the top with wheat germ and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve.

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