Cranberry Banana Nut Bread

Makes 1 loaf, 12 slices

This unique pairing of cranberries and bananas works like a charm! It’s great warm from the oven or served the next day with a little vanilla yogurt.


1 cup all-purpose flour 250 mL
3/4 cup whole wheat flour 175 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1/4 tsp salt 1 mL
3/4 cup granulated sugar 175 mL
1/2 cup non-hydrogenated margarine 125 mL
1 tsp vanilla extract 5 mL
1 cup mashed ripe bananas 250 mL
1/2 cup low-fat plain yogurt 125 mL
3/4 cup dried cranberries 175 mL
1/2 cup chopped sliced almonds 125 mL
  • Preheat oven to 350°F (180°C)
  • 9- by 5-inch (23 by 12.5 cm) metal loaf pan, lightly greased and floured
This loaf is the highest in fat of our three quick breads. Consider having just half a slice as a morning snack, along with some fresh apple slices and a cup of herbal tea.


Step 1
In a bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda and salt.

Step 2
In a large bowl, using an electric mixer on high speed, beat sugar and margarine until light and fluffy. Beat in egg and vanilla. Stir in bananas and yogurt until well blended. Add flour mixture and beat on low speed until just combined. Stir in dried cranberries and almonds.

Step 3
Pour batter into prepared pan. Bake in preheated oven for 45 to 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to rack to cool until just warm or let cool completely.


To avoid lumps, make sure the bananas are very ripe and well mashed.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 slice
% Daily Value
% valeur quotidienne
Calories / Calories 255
Fat / Lipides 10.7 g
Saturated / saturés 1.5 g
+ Trans / trans
Cholesterol / Cholestérol 16 mg
Sodium / Sodium 294 mg
Carbohydrates / Glucides 38 g
Fiber / Fibres 2.4 g
Sugars / Sucres 21 g
Protein Protéines 4.5 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin D
Diabetes Food Choice Values:
2 1⁄2 Carbohydrates 
2 Fats
Esther Archibald, Dietitian, New Brunswick