Mrs. Regueiro's Plate: Cranberry-Nut Banana Oat Bread

Wednesday, April 20, 2011

Cranberry-Nut Banana Oat Bread

I have a slight problem with bananas. They always get ripe too quickly before Eric and I can enjoy them, and I rather use them for a sweet banana bread than toss them out. Who can say no to banana bread? It’s bread. It’s sweet, and healthy for you, too. My go-to recipe for banana bread is my blueberry-banana walnut bread and I wanted something a little different. I instantly found a recipe in one of my cookbooks, and put it together quite quickly.

This is recipe is similar to any banana bread recipe but with a couple additions that I always have handy – nuts and dried fruit. You can easily substitute other add-ins when you make your banana bread like chocolate chips, walnuts, raisins, or nothing at all. I like the extra texture that pecans and cranberries bring to the banana bread. It’s a sweet reminder of my favorite holiday, and a great way to start your day. Enjoy a slice with a cup of coffee or orange juice – it’s the breakfast of the champions.

Quick, easy and always delicious!

Cranberry Pecan Banana Bread

Cranberry-Nut Banana Oat Bread
Adapted from The Taste of Home Cookbook
Printable Recipe
½ vegetable oil
1 cup sugar
2 eggs
½ cup pecans, toasted and chopped
½ cup dried cranberries
1 ½ cups bananas (about 3 to 4 medium)
2 cups all-purpose flour
1 cup rolled oats
1 teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda


Preheat the oven to 350 degrees. Grease a 9x5 baking pan with cooking spray. Set aside.

In the bowl of the stand mixer, cream the butter and the sugar until light and fluffy. Slowly add the eggs one at a time. Add the bananas and mix to combine.

In a medium bowl, whisk together the flour, oats, salt, baking powder, and baking soda. Slowly add the dry ingredients with the wet ingredients and mix until combine. Fold in the pecans and cranberries.

Add the mix to the prepared baking pan. Bake for 60 to 65 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes and transfer to a cooling rack. Slice and enjoy!

Review: Scrumptious to the last bite and the lucky taste tasters from my husband’s office got this wonderful batch of sweet bread. This made a very large loaf so I was able to cut it horizontal slices and then vertical slices – which gave me about 20 or so servings of bread, too.

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