Cranberry Banana Bread Ww
Elevate your baking game with this wholesome and flavorful Cranberry Banana Bread, a Weight Watchers-friendly recipe that’s as nutritious as it is delicious! This moist loaf is made with mashed ripe bananas, nonfat Greek yogurt, and a touch of honey or maple syrup for natural sweetness, while tart bursts of fresh cranberries add a zesty twist. A hint of cinnamon infuses warmth, and optional chopped walnuts bring a satisfying crunch. Perfect for breakfast, a snack, or dessert, this quick bread comes together in just 15 minutes of prep time and bakes to golden perfection. Serve it warm or store it for an easy, make-ahead treat that’s both guilt-free and irresistibly good. Ideal for those searching for healthy banana bread recipes or creative ways to incorporate cranberries into their baking!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 3 medium Mashed ripe bananas
- 0.25 cup Plain nonfat Greek yogurt
- 0.33 cup Honey or maple syrup
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh or frozen cranberries, coarsely chopped
- 0.25 cup Chopped walnuts (optional)
- 1 as needed Cooking spray or parchment paper
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan with cooking spray or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, mash the bananas using a fork or potato masher until smooth. Stir in Greek yogurt, honey (or maple syrup), egg, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.
Gently fold in the chopped cranberries and walnuts (if using).
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 118.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 188 mg | 14% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
