Cranberry Banana Nut Bread

Perfect for the kids AND you!

If you're like me, I have every intention of using all the bananas every week, but I always end up with a few that turn before getting to eat them. I either freeze them for smoothies, or I make banana bread for the boys and I to eat in the mornings. Be sure to let the bread completely cool before putting in an airtight container. It's fine on the counter for about 3 days. So, if you don't have kids to share this with, you can freeze whatever you think you won't eat that week and heat it up the next week or two!

Ingredients

• 3 over ripe bananas (mashed)

• 1/3 cup brown sugar

• 1/2 stick unsalted butter (melted)

• 1 tsp vanilla extract

• 2 eggs

• 1 cup whole wheat flour

• 1/2 tsp baking powder

• 1/4 cup dried cranberries

• 1/4 cup pecans (chopped)

• pinch of salt

Directions

1. Mix the bananas, brown sugar, butter, vanilla and eggs until well combined.

2. Add the flour, baking powder, cranberries, pecans and salt and mix until well combined.

3. Pour mixture into a 7x7 pan that has been sprayed with cooking spray.

4. Bake at 350 degrees for 35-40 minutes or until the center is set enough to poke a a toothpick in it without the mixture sticking to it.

Makes 8 slices

Nutrition Facts (1 slice) Calories: 220 Carbs: 30 Fat: 10g Protein: 4g