Cherry-Berry Banana Bread

Cherry-Berry Banana Bread

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
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

Preparation

  • 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 (http://www.surlatable.com/product/PRO-692046/Sur-La-Table-Platinum-Professional-Mini-Loaf-Pan)
  • 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

Reviews 0