Healthy Cranberry Pecan Banana Bread
"This banana bread is one of my favorite fall treats! It’s as tender as cake and full of comforting flavors, like sweet banana, tart cranberries, and cozy pecans. Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap...."
INGREDIENTS
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2 cups (240g) whole wheat or gluten-free* flour (measured like this)
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
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2 large egg whites, room temperature
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1 1/2 tsp vanilla extract
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1/4 cup (60g) plain nonfat Greek yogurt
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3/4 cup (200g) mashed banana (about 2 medium)
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2 tbsp (30mL) pure maple syrup
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6 tbsp (90mL) nonfat milk
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1 1/4 cups (138g) whole cranberries, diced
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3 tbsp (21g) finely diced pecans, divided
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