Eggless Cranberry Orange Banana Bread Recipes

EGGLESS CRANBERRY ORANGE BANANA BREAD

Steps:

• Preheat oven to 350 degrees and grease bottom of two loaf pans.
• In food processor, chop pecans, remove to medium bowl.
• In food processor, add sugar, oil, vanilla, bananas, yogurt and orange zest. Pulse until blended and banana is only slightly lumpy.
• In medium bowl, blend flaxseed, oat bran, flour, baking powder, baking soda, salt, cinnamon, cloves.
• Toss in raisins and cranberries, coating with flour mixture.
• Add wet ingredients to dry ingredients and stir well.
• Add vinegar, stir well.
• Pour equal amounts into the two loaf pans and bake for 40-45 minutes. May need more baking time, keep checking.
• Note: while flaxseed and oat bran are optional, they add fiber and aid the nutritional value. Raisins, Cranberries and Pecans are all interchangeable, if you don't have them, leave them out or add more if desired.

ORANGE BANANA NUT BREAD

Steps:

• In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.

EGGLESS BANANA BREAD

Steps:

• Preheat the oven to 350 degrees.
• Mix the first five (dry) ingredients together in a large mixing bowl.
• In a separate bowl, mash the bananas well.
• Stir the butter or margarine, vanilla extract and applesauce into the bananas.
• Add the banana mixture into the mixing bowl with the dry ingredients.
• Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
• Fold in chocolate chips and/or walnuts, if using.
• Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
• Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
• Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
• To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.