Cranberry Banana Oat Bread
Get cozy with this irresistible Cranberry Banana Oat Bread, a wholesome twist on classic banana bread that’s perfect for breakfast, snacking, or dessert! Bursting with the natural sweetness of ripe bananas and the tart chewiness of dried cranberries, this recipe combines heart-healthy rolled oats with warm cinnamon for a comforting aroma that fills your kitchen. The addition of unsweetened applesauce reduces fat for a lighter, moist loaf, while optional chopped nuts add a delightful crunch. With only 15 minutes of prep time, this quick and easy recipe is the perfect way to use up overripe bananas while sneaking in some whole-grain goodness. Slice it thick, serve warm, and enjoy this nourishing bread that’s as delicious as it is nutritious!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 pieces ripe bananas
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup granulated sugar
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.75 cup dried cranberries
- 0.5 cup optional chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the sugar, applesauce, and vanilla extract to the mashed bananas and whisk until well combined.
In a separate bowl, mix the rolled oats, flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the dried cranberries and chopped nuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the loaf pan for about 10 minutes.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 28.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 252 mg | 5% | |
*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.
