I am SO excited to make Thanksgiving dinner tomorrow. It is the first time that I am going to try and tackle it myself. There are a few things that I pre-purchased(already made) but I am going to attempt a slow-cooker turkey/stuffing, cranberry sauce, biscuits, and sweet potato casserole by myself.
Today, I had some leftover bananas and cranberries. I decided to search for a yummy healthy recipe to use these ingredients (and other stuff I had lying around the kitchen). I found this wonderful recipe for a banana oatmeal loaf from the Two Peas in a Kitchen blog. I made a few changes and reflected the changes in my recipe below. The original can be found by clicking the link above.
I used my mini-loaf pans. I love making bread, but I am in no position to eat a whole loaf to myself. These little pans are adorable and you can freeze one mini-loaf to save for another time. What a cute gift idea :)
Whole Wheat Banana Cranberry Oat Bread
adapted from Two Peas in a Kitchen
- 1 1/4 cups whole wheat flour
- 1 1/4 old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- dash of nutmeg (approx. 1/8 teaspoon)
- 1 tablespoon of Splenda brown sugar blend (or 1/4 cup of regular brown sugar, packed)
- 2 medium-largeish bananas, mashed
- 1/2 cup (large individual container) light vanilla yogurt (Dannon Light & Fit works well)
- 1 tablespoon agave nectar
- 1 tablespoon honey (preferably orange blossom)
- 1 large egg
- splash of milk, as needed
- 3/4 cup fresh chopped cranberries (measure before chopping)
- about 1/4 cup chopped pecans to sprinkle on top
- Preheat oven to 350*.
- Combine dry ingredients (flour through brown sugar) in a small bowl.
- In a separate bowl, mix together remaining ingredients except cranberries and pecans.
- Fold dry ingredients into wet ingredients.
- Stir in cranberries.
- Pour mixture into loaf pan.
- Sprinkle with pecans.
- Bake about 45 minutes, or until lightly browned and knife comes out clean.