Cranberry Honey Banana Bread #RecipeMakeover

Disclosure: I received products from Barlean’s free as part of #RecipeMakeover week. All opinions are my own.

While I’m pretty decent at whipping up a healthy dinner when need be, my baking projects are decidedly different.  Tackling a makeover of one of my most-frequently-baked items – banana bread – seemed like the perfect challenge.

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As I was working on this recipe, I turned to products from #RecipeMakeover sponsor, Barlean’s. Their Butter Flavored Coconut Oil can be subbed 1:1 for butter – so that was a great place to start. Roasting the bananas brought out some more natural sugars, and using Barlean’s Digestive Blend punched up the flavor while adding some good-for-you stuff to the bread (it’s a mix of ground flaxseed, chia seed, quinoa, unsweetened shredded coconut, and a pumpkin blend that is remeniscint of pumpkin spice!) My added sweetener here was a local cranberry honey (fun fact: New Jersey is the 3rd biggest cranberry producing state in the US!) – I Iiked the flavor it added, but if you don’t have this available any honey would be great in this recipe.

The result? A banana bread that was really good – and much better for you than my usual go-to loaf.

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Cranberry Honey Banana Bread
(a Kate’s Recipe Box original)
Makes 1 loaf

4 medium bananas
1 1/2 cups whole wheat flour
1/2 cup Barlean’s Digestive Blend
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch of ginger
2 eggs, lightly beaten
1/2 cup melted Barlean’s Butter Flavored Coconut Oil
1/2 cup Cranberry Honey (or regular honey)

Preheat your oven to 350 degrees.

Line  a baking sheet with foil. Prick the banana peels with a fork, place them on the baking sheet, and roast for 15 minutes. Remove to cool.

In a large bowl, whisk together the flour, Barlean’s Digestive Blend, baking soda, cinnamon, and ginger.

In another bowl, whisk together the eggs, Barlean’s Butter Flavored Coconut Oil, and honey until well combined. Mash bananas and add to the wet ingredients – stir until well combined.

Add the wet ingredients to the dry and mix until the everything is just moistened.

Pour the batter into a greased loaf pan. Bake for 40-50 minutes, until golden brown and a toothpick comes out clean.

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Blueberry Quick Bread

I’m a one-note baker when it comes to quick breads. And that one note is banana bread. I honestly can’t remember the last quick bread I made that wasn’t banana. When Heather picked breads as the theme for this month’s What’s Baking? challenge, I knew it was the perfect excuse to finally try something else.

This bread was awesome – a nice crunch to the crust while being soft and fluffy inside. It’s not too sweet so it could pass for a breakfast bread but it’s just sweet enough to be dessert, too. Also, it makes for some pretty amazing French toast. I’m sure this will be making several repeat appearances during blueberry season!

You can check out the roundup of the breads made by other bloggers at Heather’s blog, Hezzi-D’s Books and Cooks, later this month!

BlueberryQuickBread

 Blueberry Quick Bread
(slightly adapted from Crunchy Creamy Sweet)
Makes 1 loaf

2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups fresh blueberries
3/4 cup buttermilk
1 tsp. vanilla extract
1/4 c. vegetable oil
1 large egg, slightly beaten
1 cup sugar

Preheat the oven to 350F degrees. Line a 9×5″ loaf pan with parchment and grease the parchment.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Mix in blueberries.

In a medium bowl, whisk together the buttermilk, vanilla, oil, egg and sugar until thoroughly combined. Add wet ingredients to dry ingredients and mix until just combined – it’s fine if it’s slightly lumpy.

Pour batter into prepared, lined pan and bake for 40-50 minutes, until golden on the outside and a toothpick inserted comes out clean.