Recipe Image

Almond Cranberry Banana Bread

  • 20 m
  • 1 h 15 m
Diabetic Living Magazine
“This flavorful banana bread combines almonds, cranberries, orange juice, and honey for a make-ahead snack or breakfast.”


    • Nonstick cooking spray
    • 1½ cups all-purpose flour
    • ½ cup whole wheat flour
    • ½ cup dried cranberries
    • ⅓ cup sliced almonds
    • 1½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅔ cup mashed ripe bananas
    • ½ cup refrigerated or frozen egg product, thawed (see Tips)
    • ⅓ cup honey
    • ⅓ cup orange juice
    • ¼ cup butter, melted
    • ¼ teaspoon almond extract


  • 1 Preheat oven to 350°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.
  • 2 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.
  • 3 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 ⅔ cup mashed bananas.
  • You can substitute 2 eggs, lightly beaten, for the ½ cup egg substitute.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019