This flavorful banana bread combines almonds, cranberries, orange juice, and honey for a make-ahead snack or breakfast.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat the bottom and sides of a 9x5x3-inch loaf pan with cooking spray or line with parchment paper. In a large bowl combine flours, cranberries, almonds, baking powder, cinnamon, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl combine bananas, eggs, honey, orange juice, melted butter, and almond extract. Add egg mixture all at once to flour mixture; stir until evenly moistened. Spoon batter into prepared pan.

  • Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.


Tips: About 2 medium bananas equal 2/3 cup mashed bananas.

You can substitute 2 eggs, lightly beaten, for the 1/2 cup egg substitute.

Nutrition Facts

137.8 calories; protein 3g 6% DV; carbohydrates 23.3g 8% DV; exchange other carbs 1.5; dietary fiber 1.4g 6% DV; sugars 9.6g; fat 4.2g 6% DV; saturated fat 1.9g 10% DV; cholesterol 7.6mg 3% DV; vitamin a iu 197.6IU 4% DV; vitamin c 3.2mg 5% DV; folate 39.8mcg 10% DV; calcium 39.9mg 4% DV; iron 1mg 6% DV; magnesium 15.7mg 6% DV; potassium 91.1mg 3% DV; sodium 162mg 7% DV.