Healthy Cranberry & Flaxseed Banana Bread

by Chrissy

Although it’s not even December, Christmas seems to be in full effect. Don’t even get me started on the Christmas music playing on the radio weeks before Thanksgiving. In my opinion, everyone just needs to calm down.

With the holiday season kicking in to high gear, and those eager shoppers securing their gift items for friends, families, neighbors and co-workers, this bread recipe is something that you can thank me for, later.

Give the gift of food. Not just any food, but this delicious loaf of banana quick-bread, which is bursting with fresh cranberries for a pleasant tartness and scented with a subtle holiday spice.

If you are thinking, “man, that’s a lame gift,” you better think again. Go to a craft store (Michael’s usually has them for $1) or a cookware store and buy little ceramic loaf pans to give as part of the gift.

Thoughtful, homemade gifts like this might just be the thing that saves you from dipping into debt this holiday season.

Let’s get one thing straight, anyways: this mug knows what’s up :).

Enjoy the weekend, friends!


Healthy Cranberry & Flaxseed Banana Bread {with yogurt}

Print Recipe!

Makes 1 loaf, serves about 12 big slices


2 cups white whole wheat flour (or sub 1 cup all-purpose, if preferred)

1 1/2 Tbsp wheat germ (optional)

3 Tbsp flaxseeds

1/2 tsp salt

1/4 baking powder

1/2 teaspoon baking soda

1 tsp cinnamon

1/2 tsp ginger

2 over-ripe large bananas, mashed

1/4 cup canola oil

2/3 cup granulated sugar

2 eggs

1 cup (8 oz) non-fat plain yogurt

1 tsp vanilla extract

1 Tbsp lemon zest

1 1/2 cup fresh cranberries (sliced in half), plus a handful of thinly sliced berries for the top

Turbinado sugar (Sugar in the Raw), for the top



Preheat oven to 350 degrees F.

In a mixing bowl, combine flour(s), wheat germ, flaxseeds, salt, baking powder, baking soda, cinnamon, and ginger. Set aside. In the stand mixing bowl, combine canola oil, sugar, and add in the eggs, one at a time and beat well. Add the vanilla, plain yogurt, and mashed bananas and mix to until just combined. Gradually add in the dry mixture until combined (do not over beat). Fold in the lemon zest and the sliced fresh cranberries.

Transfer to a greased 9x5x2 loaf pan, sprinkle with a handful of thinly sliced cranberries, a few pinches of Turbinado sugar and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and  the top is slightly golden brown.

From the Little Yellow Kitchen,


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9 Responses to “Healthy Cranberry & Flaxseed Banana Bread”

  1. Gorgeous bread! I have loved baking with cranberries this year…and I adore baking with yogurt all the time!

  2. This looks amazing! Thanks for the great idea too! I think I will run over and get some of those cute loaf dishes and bake away!!!

  3. Chrissy

    Everyone will love you for it! Easy gift, healthy snack, and pretty presentation!

  4. Amazing! I used whole wheat flour instead and man I am going to be the hit of my Christmas eve party with this bread. Cant get over the fact that this pretty good for you!

  5. Chrissy

    Right?! I love serving up healthy breads like this. People never even realize that this is a treat that they can indulge in. Hope you had a Merry Christmas. Enjoy ringing in the New Year!

  6. Great recipe! I used dried cranberries and they actually moistened and plumped up! Delicious!

  7. Gorgeous looking loaf ! will this work with dried cranberries too ??

  8. of course it will! Just a different texture, and taste (probably will be a touch sweeter with dried).

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