Sunday Brunch: Cranberry Banana Bread

Cranberry Banana Bread

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Yields: 2 loaves

5 mashed ripe bananas
1/2 cups unsweetened applesauce
1/2 cups milk
1 teaspoon vanilla extract
2 eggs
2 cups white whole wheat flour
1/2 cup rolled oats
1/2 cup wheat germ
1 teaspoons baking soda
1 teaspoons baking powder
3/4 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cups fresh (or frozen) cranberries
1/2 cups chopped pecans
1 teaspoon orange zest

Prep Day: Mash bananas in a large mixing bowl. Whisk in applesauce, milk, vanilla extract, and eggs. In a separate bowl, whisk together flour, oats, wheat germ, baking soda, baking powder, cinnamon, and nutmeg. Add dry ingredients to the banana mixture and stir until just combined. Gently fold in cranberries, pecans, and orange zest. Pour into greased 9 x 5 loaf pans. Bake at 350 degrees for 50 minutes or until a knife or toothpick inserted in the center comes out clean. If you used frozen cranberries, you may need to increase cooking time slightly. Cool 5-10 minutes, then turn out on a wire rack.

Freezing Directions: Bake as directed above. Cool bread completely on a wire rack. Slice into pieces. Place in a gallon sized freezer bag and store until you’re ready to serve.

Serve Day: Thaw to serve. Reheat and serve with butter if desired.

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