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

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

138 calories; 4.2 g total fat; 1.9 g saturated fat; 8 mg cholesterol; 162 mg sodium. 91 mg potassium; 23.3 g carbohydrates; 1.4 g fiber; 10 g sugar; 3 g protein; 198 IU vitamin a iu; 3 mg vitamin c; 40 mcg folate; 40 mg calcium; 1 mg iron; 16 mg magnesium;