If you need a special bread for your New Year's breakfast, this is a great option. Cranberry White Chocolate Chip Banana Bread is quick, sweet, and filled with the flavors of the holiday season. As special breads go, it's also not too bad for you nutrition-wise, with a limited amount of fat (and the heart healthy kind). Plus the bread is loaded with bananas and cranberries. How does the bread taste? It's really, really good. The bread is sweet from the bananas and white chocolate chips, and it has pops of tartness from the cranberries. Pecans add a great crunch as well as their sweet nutty taste. The recipe yields two medium-sized loaves, so you'll have one for breakfast and one for later or to share. The bread also is great made a day or two ahead of serving time, and it keeps well.
Cranberry White Chocolate Chip Banana Bread - Makes 2 Loaves (8- x 4-inches)
1 large egg
1/3 cup of canola oil
2/3 cup of milk
1 cup of dark brown sugar
3 medium mashed bananas (about 1 1/2 cups)
1 1/4 cup of all-purpose flour
3/4 cup of white whole-wheat flour (regular whole wheat is fine or just use all-purpose
flour if that's what you have)
2 teaspoons of baking powder
1/2 teaspoon of salt
1 1/2 cups of cranberries, washed, and picked over, but no need to chop
1/2 cup of chopped pecans, plus extra for the tops of the breads, if you'd like
1 cup of white chocolate or white baking chips
Sugar for sprinkling (I use turbinado/raw sugar)
Preheat the oven to 350 degrees and coat to medium loaf pans with non-stick cooking spray (or line the pans with aluminum foil and spritz the foil with spray for easier clean up). In a large bowl, whisk together well the egg, oil, milk, and brown sugar. Stir in the mashed bananas well. Then gently stir in the flours, baking powder, and salt until mostly combined. Fold in the cranberries, pecans, and white chips. Divide the batter between the pans and sprinkle the top of the batter with a little sugar. If you'd like, sprinkle some extra nuts on the top of the batter. Bake the loaves for 50-60 minutes or until deep brown and a pick inserted in the center of a loaf comes out with no wet batter attached. Let the loaves cool in their pans for 10-15 minutes before removing the loaves to cool completely.
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