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Banana Cranberry Breakfast Bread


By Melissah, After all the Christmas treats I thought it was time for a “healthier” snack. I also needed to get rid of some grossly black bananas and the cranberries that have been sitting in my freezer since October. I’m proud of this recipe. I usually am not able to combine ingredients in a way that produces edible food– I’m a recipe follower– but this time I remembered some of my mom’s tips about health-i-fying recipes and actually made something tasty. The best part is, it’s not too bad for you, so you don’t even have to feel guilty about eating it for breakfast.

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Rate this recipe 4.3/5 (23 Votes)


  • 1 cup fresh or frozen cranberries**
  • 1 1/2 cup whole wheat pastry flour (can sub all-purpose or whole wheat, but the texture will be slightly different)
  • 1/2 cup quick cooking oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup unsweetened applesauce
  • 2 eggs, room temperature
  • 1 cup mashed bananas (about 3 medium)


Adapted from


Step 1

Preheat the oven to 350F. Grease and flour a 9×5 inch loaf pan. In a medium bowl, mix cranberries in flour, oats, baking soda, nutmeg, cinnamon and salt. Set aside

In a large bowl, cream shortening and sugars until light-colored and fluffy. Add applesauce and blend. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add cranberry/flour mixture to shortening/sugar mixture and stir until just combined. Spoon batter into prepared pan

Bake for 55-60 minutes, or until a wooden toothpick comes out clean when inserted into the center of the loaf. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.

**TIP: Any berry can be subbed in here! I imagine apple, peaches and mango would be great too. Let me know in the comments how your experiments go.**

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