Cranberry Banana Bread - Managing Diabetes Recipe of the Day

Cranberry Banana Bread
Provided by the American Diabetes Association

This moist tea bread gives traditional banana bread more color and tartness.

Number of Servings: 9
Serving Size: 1 1-inch slice
Ingredients
Name Measure Weight
unbleached white flour 1 1/2 cups ---
whole-wheat flour 1/2 cup ---
baking powder 2 tsp ---
baking soda 1/2 tsp ---
eggs, beaten 2 ---
unsweetened applesauce 1/2 cup ---
canola oil 2 Tbsp ---
mashed bananas (about 2 bananas) 1 cup ---
coarsely chopped fresh cranberries (or leave whole if you wish) 1 cup ---
minced, toasted pecans 2 Tbsp ---
Preparation Instructions
1. Preheat the oven to 350 degrees F. Combine the flours, baking powder, and baking soda in a medium bowl. Combine the eggs, applesauce, oil, and bananas in a large bowl. Mix well.
2. Slowly add the dry ingredients to the large bowl and mix until blended. Fold in the cranberries. Pour the batter into a nonstick 9-inch loaf pan. Top with pecans. Bake for about 45 minutes until a toothpick comes out clean.
Exchanges Per Serving


2 Starch
1/2 Monounsaturated Fat

Nutrition Information


Amount per serving
Calories 186
Calories From Fat 50
Total Fat 6 g
Saturated Fat 1 g
Cholestrol 47 mg
Sodium 166 mg
Total Carbohydrate 30 g
Dietary Fiber 3 g
Sugars 6 g
Protein 5 g

Used with permission from "ADA Cookbooks"
© American Diabetes Association ®