Cranberry Banana Bread
This Cranberry Banana Bread is soft, moist and packed with sweet banana flavor and tart cranberries in every slice. It’s an easy quick bread for breakfast or snacking and a delicious way to use up ripe bananas and fresh or frozen cranberries.
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Try my fall pumpkin bread and blueberry lemon bread next!
Why You’ll Love This Loaf Cake
- Sweet and tart: Ripe bananas pair perfectly with bright, tangy cranberries.
- Easy to make: Simple ingredients, 15 minutes of prep and no special equipment needed.
- Perfect for the holidays: A festive quick bread for Christmas breakfast, holiday brunch or homemade gift giving.
Ingredients You’ll Need
- 1/4 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 3 mashed very ripe bananas
- 1 cup chopped cranberries (fresh or frozen)
- 1 and 1/2 cups all purpose flour
- 1 and 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
Step By Step Instructions
STEP 1 – Preheat oven to 350°F,
STEP 2 – Grease a 9x5x3-inch loaf pan with butter, or non-stick cooking spray.
STEP 3 – In a large mixing bowl, place melted butter, granulatedsugar and 1 egg. Beat until smooth.
STEP 4 – Add in the second egg and beat until smooth.
STEP 5 – Add in cranberries and bananas and mix gently, just until combined.
STEP 6 – In a medium-sized mixing bowl, whisk together all purpose flour, baking powder, baking soda, salt and cinnamon.
STEP 7 – Add dry ingredients to wet ingredients and stir just until combined, being careful not to overmix. If using walnuts or pecans, stir them in now.
Why should you not overmix a loaf cake?
When you overmix, the leavening agents, such as baking powder or baking soda, can lose their effectiveness. This can result in a cake that doesn’t rise properly, leading to a dense and heavy texture.
STEP 8 – Spread evenly in loaf pan and bake for 50-55 minutes at 350°F. Test with cake tester in the centre.
Let stand on wire rack for 10 minutes, then remove from pan and cool on wire rack. Wait another 15 minutes before slicing.
Cranberry Banana Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
Description
This Cranberry Banana Bread is soft, moist and packed with sweet banana flavor and tart cranberries in every slice. It’s an easy quick bread for breakfast or snacking and a delicious way to use up ripe bananas and fresh or frozen cranberries.
Ingredients
- 1/4 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 3 mashed very ripe bananas
- 1 cup chopped cranberries (fresh or frozen)
- 1 and 1/2 cups all purpose flour
- 1 and 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 3/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F,
- Grease a 9x5x3-inch loaf pan with butter, or non-stick cooking spray.
- In a large mixing bowl, place melted butter, granulatedsugar and 1 egg. Beat until smooth.
- Add in the second egg and beat until smooth.
- Add in cranberries and bananas and mix gently, just until combined.
- In a medium-sized mixing bowl, whisk together all purpose flour, baking powder, baking soda, salt and cinnamon.
- Add dry ingredients to wet ingredients and stir just until combined, being careful not to overmix. If using walnuts or pecans, stir them in now.
- Spread evenly in loaf pan and bake for 50-55 minutes at 350°F. Test with cake tester in the centre.
- Remove from oven and let stand on wire rack for 10 minutes, then remove from pan and cool on wire rack. Wait another 15 minutes before slicing.
Notes
Storage: For best results, wrap the banana bread tightly in plastic wrap, then place it in an airtight container or storage bag. Store in the refrigerator for up to 5 days.
Freezing banana bread is a great way to enjoy it later. Once the loaf has cooled completely, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to help prevent freezer burn. Store in the freezer for up to 3 months and thaw completely before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
