Cranberry-Banana Nut Bread

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. 😉

Bread Ingredients:

  • 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

Topping Ingredients:

  • 1 tablepoon chopped toated pecan
  • 1 tablespoon reduced-sugar craisins, chopped
  • 1 tablespoon candied ginger, chopped
  • Pillsbury sugar-free vanilla frosting
  • heavy cream


  1. Heat oven to 375F.
  2. Grease a loaf pan and set aside.
  3. Stir together flour, baking powder. salt, ground ginger, and Splenda in a mixing bowl.
  4. Stir together beaten egg, mashed banana, buttermilk, cooled butter, and vanilla.
  5. 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.
  6. Fold in the chopped pecans and craisins.
  7. 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.
  8. Cool 5 minutes in the pan, then turn out onto a wire cooling rack to finish cooling.
  9. 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.
  10. Sprinkle with chopped nut/ginger/craisin mixture while the icing is still wet, then add just a touch more drizzled icing.

Makes 1 loaf

Cooking with Herbs

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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4 responses

  1. 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!

  2. 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

  3. 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. 😀

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