Cherry-Berry Banana Bread

Cherry-Berry Banana Bread

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From: Diabetic Living Magazine

Frozen cherries and berries make a pretty and tasty twist on banana bread. These fruit-studded mini loaves are great for gifts and bake sales.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • ¾ cup whole-wheat flour
  • ½ cup regular rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup butter, softened
  • ½ cup sugar (see Tips)
  • 1 (6 ounce) container plain nonfat Greek yogurt
  • ¾ cup refrigerated or frozen egg product, thawed
  • ⅔ cup mashed ripe bananas (about 2 medium)
  • ¼ cup fat-free milk
  • 1 teaspoon vanilla
  • 1½ cups cherry berry blend frozen fruit


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat 8 mini loaf pans with cooking spray. Line bottoms of pans with parchment paper or wax paper; set aside. In a large bowl, combine flours, oats, baking soda, cinnamon, and kosher salt.
  2. In a medium bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until combined; scrape sides of bowl and beat 2 minutes more. Beat in yogurt, egg, banana, milk, and vanilla.
  3. Add the banana mixture to the flour mixture all at once; stir until moistened. Cut large pieces of frozen fruit into small pieces. Set aside about ¼ cup of the fruit. Fold the remaining fruit into the batter. Divide batter among prepared loaf pans (use a generous ¾ cup batter for each pan). Sprinkle the reserved fruit on the tops of the loaves.
  4. Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack 5 minutes. Remove from pans and cool completely on wire racks. Remove parchment from bottoms of loaves.
  • Tips: Sugar Substitutes: Choose from Splenda Sugar Blend, C&H Light, or Truvia Baking Blend. Follow package directions to use product amount equivalent to ½ cup sugar. PER SERVING: Same as below, except 125 cal., 19 g carb. (6 g sugars). Exchanges: 0 other carb.
  • Test Kitchen Tip: The mini loaf pans are available from Sur La Table (
  • Equipment: 8 mini loaf pans (4 x 2½ x 1¼-inch)

Nutrition information

  • Serving size: ½ mini loaf
  • Per serving: 135 calories; 3 g fat(2 g sat); 2 g fiber; 22 g carbohydrates; 4 g protein; 29 mcg folate; 8 mg cholesterol; 10 g sugars; 135 IU vitamin A; 1 mg vitamin C; 33 mg calcium; 1 mg iron; 164 mg sodium; 103 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carb, ½ fat

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