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

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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

 


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11 Responses to “White Chocolate Cranberry Mousse”

  1. #
    1
    theblogisthenewblack — October 27, 2010 at 11:44 am

    Love any type of mousse- esp if it’s pink!

  2. #
    2
    Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

    Love the pink! So cute and it looks and sounds delicous! Thanks!

  3. #
    3
    Boston Food Diary — October 27, 2010 at 2:10 pm

    This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!

  4. #
    4
    Cupcake Activist — October 27, 2010 at 3:47 pm

    Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.

  5. #
    5
    Megan — October 27, 2010 at 5:17 pm

    I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!

  6. #
    6
    Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

    This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!

  7. #
    7
    Jen — October 27, 2010 at 8:42 pm

    Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!

  8. #
    8
    The Small Boston Kitchen — October 27, 2010 at 9:40 pm

    Lovin’ the cranberryness here!

  9. #
    9
    Nutmeg Nanny — October 28, 2010 at 3:17 am

    Love the pinkness and love the recipe!

  10. #
    10
    oneordinaryday — October 31, 2010 at 11:51 am

    This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!

  11. #
    11
    Eliana — November 1, 2010 at 3:45 pm

    This mousse looks divine! I could not be trusted around it.

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