This makes the perfect snack or simple dessert for those watching calories. Really!
I am always reminding people I am diabetic, and I can’t always enjoy much more than a “taste” of the things I make for my family. And you can take a girl away from the sugar, but she’s still got to EAT. So push come to shove, I have devised ways I can still enjoy the things my eye catches. I do use Splenda (it’s a necessary evil in my case) but you can use regular sugar or frosting if you prefer- I won’t hold it against you. 😉
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/2 cup Splenda granular
- 1 large egg, lightly beaten
- 1 cup mashed ripe banana
- 1/2 cup buttermilk (I use whole milk buttermilk)
- 1/2 cup melted butter, cooled
- 1 teaspoon vanilla extract
- 1/2 cup chopped toasted pecans
- 1/2 cup reduced-sugar craisins
- 1 tablepoon chopped toated pecan
- 1 tablespoon reduced-sugar craisins, chopped
- 1 tablespoon candied ginger, chopped
- Pillsbury sugar-free vanilla frosting
- heavy cream
- Heat oven to 375F.
- Grease a loaf pan and set aside.
- Stir together flour, baking powder. salt, ground ginger, and Splenda in a mixing bowl.
- Stir together beaten egg, mashed banana, buttermilk, cooled butter, and vanilla.
- Make a well in the center of the flour and add wet mixture to it, stirring until it just comes together, but do not overmix.
- Fold in the chopped pecans and craisins.
- Pour mixture into the greased loaf pan and bake in the preheated oven at 375F for 50-60 minutes or until you can insert a toothpick and remove it cleanly.
- Cool 5 minutes in the pan, then turn out onto a wire cooling rack to finish cooling.
- When bread is cool, mix together about 1/4-1/3 cup of the frosting with heavy cream (just enough to where you can lift the knife and it will drizzle off) and drizzle over the bread.
- Sprinkle with chopped nut/ginger/craisin mixture while the icing is still wet, then add just a touch more drizzled icing.
Makes 1 loaf
For the Cooking with Herbs Challenge ~ And Christmas Spices ~ Ginger!
~Enjoy Cranberry-Banana Nut Bread~
I am joining in a group of other bloggers over at Lavender & Lovage to celebrate Christmastide with recipes incorporating Herbs and Christmas spices. To me, the essence of ginger with it’s peppery scent and aroma, makes a perfect holiday spice, and is used often in such holiday treats as gingerbread. I find using it in this bread to be delightfully different and I do hope you enjoy! ~Sue
You might also like:
Apple Butter Banana Bread
Strawberry Sweetheart Streusel Muffins
Rhubarb-Lavender Streusel Muffins
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This is a great recipe and very similar to how I make my breads. If brown sugar is called for, I use coconut sugar. It is supposed to be low glycemic and we find we are fine with it. I use low fat or non fat buttermik and it works extremely well. Thanks for this recipe!
WOW! What a FABULOUS entry into cooking with herbs for December and my spicy theme, and such lovely photos too! Thanks so much and Happy New Year! Karen
This is great. A friend was over for baking day and we made 2 loaves, 1 for each of us. The tiny touch of ginger gave the bread a wee lift without being “gingery”. We both really lik the cranberry addition a lot. I’d like to try your Rhubarb-Lavender Streusel Muffins also. 😀