{Healthier} Cranberry Banana Bread

Need a last-minute gift or just need to use up some old bananas? This delicious quick bread will solve both problems. I love basic banana bread, but decided to make a healthier version by substituting some of the ingredients. With so many sweets this time of year, it’s nice to cut out some of the unhealthiness where you can! I used Chobani nonfat Greek yogurt, applesauce and whole-wheat flour to make these lovely loaves. For a festive flavor, I added fresh cranberries and dressed them up with some simple wrapping.


For gift giving, they can easily be wrapped with parchment paper, baker’s twine and a cute tag. This post on Food52 also has some great tips for wrapping homemade quick bread.

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{Healthier} Cranberry Banana Bread


  • 1 1/2 cups fresh cranberries
  • 2 Tbsp. water
  • 3 bananas
  • 1 cup AP flour
  • 1 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup Greek yogurt (I used nonfat, plain Chobani)
  • 1 egg
  • 1 Tbsp. vanilla extract
  • 3 Tbsp. applesauce
  • 2 Tbsp. honey
  • 3 Tbsp. sugar


  1. Preheat oven to 350F. Lightly grease three 4 x 6 bread pans and set aside.
  2. Place cranberries and water in a medium sauce pan and heat over medium for about five minutes, until cranberries begin to pop open. Remove from heat and set aside.
  3. In a medium-sized bowl, whisk together flours, baking powder, baking soda, cinnamon and salt.
  4. In a large bowl, mash the bananas. Add Greek yogurt, egg, vanilla extract, applesauce, honey and sugar. Whisk until combined.
  5. Gradually add flour mixture, stirring until fully incorporated. Do not over mix. Then gently fold in the heated cranberries.
  6. Evenly spoon batter into prepared loaf pans. Bake for 35-45 minutes, or until a toothpick comes out clean.


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