Cranberry-Pecan Banana Bread Recipe

Name: Cranberry-Pecan Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bread; 1 cup all-purpose flour; 1 cup whole wheat flour; 3/4 cup dark brown sugar; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 teaspoon ground ginger; 1 cup fresh cranberries; 1 cup of toasted chopped pecans; 1/3 cup extra-virgin olive oil; 2 large eggs, lightly beaten; 1 1/2 cups ULTRA ripe bananas (from about 3 bananas), mashed with a fork into a smooth puree; 1/4 cup plain Greek yogurt (2% or full fat is best); 1 teaspoon freshly grated orange zest; 2 T orange juice; 1.5 teaspoons vanilla extract; For the glaze; 1/4 cup sifted dark brown sugar; 1/2 cup confectioners' (powdered) sugar; 3 tsp orange juice; 1/2 tsp vanilla

Servings: persons

For the bread
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 cup fresh cranberries
1 cup of toasted chopped pecans
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups ULTRA ripe bananas (from about 3 bananas), mashed with a fork into a smooth puree
1/4 cup plain Greek yogurt (2% or full fat is best)
1 teaspoon freshly grated orange zest
2 T orange juice
1.5 teaspoons vanilla extract
For the glaze
1/4 cup sifted dark brown sugar
1/2 cup confectioners' (powdered) sugar
3 tsp orange juice
1/2 tsp vanilla

1
Preheat the oven to 350u00b0 F. Grease a 9- by 5- inch loaf pan. I like to line the bottom of the loaf pan with parchment to ensure easy removal.
2
In a large bowl, whisk together the flours, sugar, baking soda, salt, and ground ginger.
3
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, orange zest, orange juice, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Fold in the cranberries and pecans, again just until combined. Scrape the batter into the prepared pan and bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, about 50 to 60 minutes. (Sometimes my loaves have taken up to 75 minutes; use the toothpick test, not time, as your main guide.) Remove from oven to a wire rack. Cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
4
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars, orange juice and vanilla until smooth; if necessary, add more juice or sugar until your glaze reaches the right consistency for drizzling. When the cake is completely cool, drizzle the glaze on top of the bread.

1082

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the bread, 1 cup all-purpose flour, 1 cup whole wheat flour, 3/4 cup dark brown sugar, and more.

Yes, Cranberry-Pecan Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Pecan Banana Bread

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