Love the combination of tart and sweet, moist and crunchy? This recipe is just for you. The perfect addition to a cup of coffee for Mom and my kids are devouring them! The bread itself is absolutely delicious – banana bread with a hint of tartness from fresh cranberries and the crunch of walnuts. Plus, the fresh cranberry glaze on top enhances the complex flavors.
Cranberry Banana Bread with Fresh Cranberry Glaze
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon. baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup sugar
- 1 cup (2 medium) mashed bananas
- 1 cup fresh cranberries (measured; then chopped or pulsated through food processor)
- 1/3 cup milk
- 1/2 cup chopped walnuts
Preheat oven to 350°. Grease muffin tins or loaf pan.
Cream butter with an electric mixer. Gradually add sugar and bananas. Reduce speed of mixer and add flour, baking soda, salt, milk cranberries and walnuts. Evenly fill muffin cups or loaf pan.
Bake until toothpick comes out clean.
- Mini-muffins for 25 minutes
- 12-count muffin tin for 35 minutes
- 3-count small loaf pans for 40 minutes
- Large 9x5x3 inch loaf pan for 60 minutes
Fresh Cranberry Glaze
- 2 or 3 tablespoons of Fresh Cranberries; chopped or pulsated through food processor
- 1/4 cup of confectioners’ sugar
- 2 tablespoons milk
Combine all ingredients and spread over the top of loaf or muffins.
Store in an air-tight container. Sweet Stackers will separate moist mini muffins to prevent them from sticking together or ruin the glaze topping. The stackable trays also work great in the freezer! Visit sweetstackers.com for more information.
Mini desserts are neatly stacked, stored and ready to transport to my family Thanksgiving feast tomorrow using Sweet Stackers!
Thanksgiving dinner is a feast of many different dishes and is VERY filling. It always feels like there is no room for dessert, but Thanksgiving desserts are just as traditional as the main course. Pumpkin pie, pecan pie…must eat one, tiny, sliver of pie, right?
Tiny bite-sized desserts are perfect for a huge feast like this because they allow you to sample many different treats. This recipe was inspired from a recipe on the “Created By Diane” blog, but I made the recipe even more bite-sized. This recipe is very tasty and combines the sweet from the graham cracker crust and filling with the tartness of fresh cranberries. Oh and don’t forget the hint of “a little something, something” (bourbon).
Aren’t they so dang cute and full of fall color?
Spiked Cranberry Pecan Pie Tarlets
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 8 tablespoons of melted butter
- ½ flour
- ½ cup bourbon (I used a honey bourbon)
- 1 teaspoon cinnamon
- 1 ½ cups pecans, toasted and coarsely chopped
- 1 ½ cups fresh cranberries
- ¾ cup light corn syrup
Preheat the oven to 350º. Grease or lightly spray mini muffin tins (36 count total).
Mix the graham crackers, sugar and butter together. Place a heaping tablespoon of crust mixture to fill each mini muffin cups. Press firmly with your thumb for form a crust up the sides of each cup.
Toast the pecans for 3-5 minutes in a small fry pan over medium heat. For the filling, mix the flour, bourbon and cinnamon. Add the toasted pecans, cranberries and syrup and mix well to combine. Spoon another heaping tablespoon full of filling into each crust. Evenly filling with a good combination of nuts and cranberries.
Bake for 22-25 minutes. Remove from oven and let cool in the pan until the crust sets.
Yum! They are not too sweet and not too tart – a perfect bite-sized treat after a filling Thanksgiving dinner!
Hope you and your family have a Happy Thanksgiving!