Cranberry Raisin Almond Banana Bread

Here’s another banana bread recipe. Like the one I posted the other day, this banana bread kicks things up a notch with some great mix-ins. I hadn’t planned on using raisins and crans, but I didn’t have enough crans for the recipe, so I went with a combination of the two. It added great color and flavor to use both.

I really enjoyed the almond and banana combination. By using almond extract, there was a great almond scent to the bread, and of course the chopped almonds helped to enhance the almond flavor while also adding texture to the bread.

This bread came out pretty dense, I think due to all the add ins and the fact that I used white whole wheat flour in the bread. This bread made a great breakfast for me and Hubby for quite a few days. And, of course, it also freezes really well.

I always toast nuts that I use in any recipe. Toasting them really brings out their nutty flavor. I usually toast them in a skillet on medium heat for just a few minutes until they become fragrant.

Two Years Ago: Spicey Orange Shrimp
Three Years Ago: Shrimp Scampi with Mushrooms and Asparagus and Roasted Red Pepper Hummus

Print Save

Cranberry Raisin Almond Banana Bread

Ingredients:

1 cup sugar
1/2 cup butter, softened
1 cup mashed banana (2 medium bananas)
1/4 cup milk
2 eggs
1/2 tsp almond extract
2 cups white whole wheat flour
2 tsp baking powder
1/2 cup almonds, toasted and chopped
1 cup dried cranberries
1/2 cup raisins

Directions:

Heat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.

Mix sugar and butter together in a medium mixing bowl until completely blended.

Add banana, milk, eggs, and almond extract, mixing well.

Add dry ingredients, mixing just until moist.

Stir in almonds, dried cranberries, and raisins. Spread batter evenly in a loaf pan.

Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool.

Recipe adapted from Ocean Spray, as seen on Sweet and Savory Tooth

 


Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.

    Pin It

8 Responses to “Pomegranate Rosemary Cheese Ball”

  1. #
    1
    Sabina — January 17, 2014 at 10:59 am

    I love pomegranate so much ♥

    • beantownbaker — January 18th, 2014 @ 9:03 am

      Isn’t it awesome. It makes me so sad when my store doesn’t have any…

  2. #
    2
    tutorial para llenar Cheques — January 17, 2014 at 12:15 pm

    After looking over a handful of the blog articles on your website,
    I seriously like your technique of writing a blog. I saved
    it to my bookmark website list and will be checking back in the near future.
    Please visit my website too and let me know what you think.

  3. #
    3
    Tracy | Pale Yellow — January 18, 2014 at 6:30 am

    I’ve never had a cheeseball before! This one looks like the perfect entry – gorgeous!

  4. #
    4
    Melissa Loh — January 23, 2014 at 6:38 am

    All those pomegranate seeds look like little jewels on the cheese ball! And to think cheese balls have sorta become unfashionable in recent years.

    • beantownbaker — January 23rd, 2014 @ 2:13 pm

      I agree, and there’s no reason for it! Especially with how pretty this cheeseball is.

  5. #
    5
    Shannon — February 8, 2014 at 9:02 am

    this sounds delicious, and i love that it’s studded with those gems of pomegranate seeds 🙂

    • beantownbaker — February 8th, 2014 @ 11:58 am

      Pom seeds are my favorite. I’m so sad that I can’t find pomegranates around me anymore. The containers of just the seeds are not the same…

Leave a Comment