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The holidays are here and I couldn’t be more excited! I love making edible gifts to share with family and friends, and come up with new recipes along the way. Nothing brings a smile to someone’s face like a homemade gift. With many people on different diets and dietary restrictions, you want to make sure that you make something the whole gang can eat - that is where my One Bowl Cranberry Oat Banana Bread comes in. When asked to create a delicious dairy free Holiday recipe with Silk Dairy Free Yogurt, I knew I wanted to go with something easy to transport and simple to make. The simplicity of banana bread, jazzed up with oats and cranberries makes for a holiday treat you can’t beat. Using Silk Dairy Free Yogurt in Vanilla was an easy choice, as it is non-dairy, gluten free and has no artificial colors or flavors. Yogurt adds a creamy texture to quick breads, making it soft, moist and delicious. And Silk Dairy Free Yogurt is the perfect everyday yogurt for your life!
I headed to my local Walmart and found the Silk Dairy Free Yogurt right in the dairy aisle, so no out of the way trips to a speciality store required! I have all the other ingredients on hand, so this recipe was easy to whip up - banana bread is always a favorite among my family and friends, so adding yogurt, cranberry and oats just elevated an already loved classic. One bowl is the key - you have less dishes to wash, and around the holiday season that is music to all our ears. Double the recipe to give a loaf to a friend and keep one for yourself - they freeze beautifully, so bring one out when guests come over, and they will be begging you for the recipe!
P.S. - I won’t tell them it’s not your recipe if you won’t…..
- 3-4 ripe bananas
- 1 5.3 oz Silk Dairy Free Vanilla Yogurt
- 2 large eggs
- ½ tsp vanilla
- ½ cup brown sugar
- 1 ½ cups all purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup old fashioned oats
- ¾ cup dried cranberries
- Preheat oven to 350 degrees
- Line and grease a 9 inch loaf pan
- In a large bowl mash the ripe bananas
- Add yogurt, stirring to combine
- Add eggs, one at a time and then vanilla
- Mix in brown sugar and flour, mixing to combine
- Add remaining ingredients and mix well, careful not to overmix
- Pour into prepared pan and smooth the top evenly
- Place loaf pan on a baking sheet and bake for 50-60 minutes or until a toothpick comes out clean
- Let cool for 15 minutes and serve
- Leftovers can be wrapped tightly and kept for three days
- Loaf can also be cooled to room temp and frozen for two months
Amazing! This bread looks so moist and delicious!
Julie is Hostess At Heart recently posted…Cranberry Orange Muffins – #Twelveloaves
Thanks Julie!
I am so making this tonight. I love banana bread and can’t believe I never thought to add cranberries to it. We usually add chocolate chips, but that ends up too sweet sometimes. I love the idea of cranberries, though. What a great idea. #client
Carolyn West recently posted…Enjoy the Holidays with a Tropical SILK Pina Colada Smoothie
Chocolate chips can make it too sweet, the tartness of the cranberries really makes it holiday delicious!