Enjoy the wonderful flavor of this moist banana bread with fresh cranberries. It is lower in fat and calories than breads made from traditional recipes.
- 1 cup fresh cranberries, chopped
- 1 tablespoon brandy
- 2 medium ripe bananas
- 1/2 cup unsweetened applesauce
- 1/2 cup low fat buttermilk
- 1/2 cup sugar
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup chopped walnuts
Preheat oven to 350 degrees. Butter a 5 x 9 inch loaf pan and a small 3 x 5 inch loaf pan or a combination of large and small pans as desired.
In a small food processor, coarsely chop cranberries. Place in a small bowl and add brandy. Heat in microwave for 30 seconds. Set aside.
Peel bananas and chop into small pieces. There should be enough banana to firmly pack into 1 cup. Place in a large mixing bowl. Add applesauce and beat until bananas are smashed. Add buttermilk, sugar, eggs, canola oil, baking soda, salt, and vanilla. Beat until smooth. Add flour and mix well. Add nuts and reserved cranberries. Stir until mixed. Pour batter into the pans.
Bake for 35 - 60 minutes depending on size of the pan. Bread should be lightly brown on top and set in the middle. Immediately remove from pans and cook on a rack.
Nutritional information per serving:
Fat, gm.: 4
Protein, gm.: 2.5
Carbs, gm.: 20
Cholesterol, mg.: 20
Fiber, gm.: 0.6