Get ready to fall head over heels for the perfect fusion of tangy cranberries and sweet bananas in this delightful Cranberry Banana Bread recipe. This moist and tender bread is the ultimate treat for breakfast or a cozy afternoon snack.
This easy loaf cake is perfect for wrapping up to give as gifts over the holidays or serving with a special holiday breakfast. Like our raspberry white chocolate loaf cake, this one's a family favorite as well as this lemon and blackberry loaf with lemon glaze.
- Why you'll love this recipe
- INGREDIENTS FOR THIS RECIPE
- Can I use dried cranberries instead of fresh cranberries?
- How ripe do bananas have to be for banana bread?
- How to make Cranberry Banana Bread - Step by Step Instructions
- Why should you not overmix a loaf cake?
- STORAGE AND FREEZING INSTRUCTIONS
- CAN I FREEZE BANANA BREAD WITH CRANBERRIES AND WALNUTS?
- YOU MIGHT ALSO ENJOY THESE DESSERT RECIPES
I love having a few bags of extra cranberries in the freezer to make this delicious dessert. It tastes great when it's warm and also mellows beautifully the next day....if there's any leftover!
Why you'll love this recipe
- simple ingredients and no fancy equipment needed
- great for gift-giving during the holidays
- moist, tender and delicious! Try my easy peach loaf cake with fresh peaches next!
INGREDIENTS FOR THIS RECIPE
¼ cup butter, melted
1 cup granulated sugar
2 large eggs
3 mashed very ripe bananas
1 cup chopped cranberries (fresh or frozen)
1 and ½ cups all purpose flour
1 and ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¾ cup chopped walnuts or pecans (optional)
Can I use dried cranberries instead of fresh cranberries?
Yes. You can substitute dried cranberries with a 1:1 ratio.
How ripe do bananas have to be for banana bread?
They should not be yellow. The should have several brown sections and feel slightly soft to the touch. Darker bananas contribute to the sweetness and mellow flavour of the banana bread.
How to make Cranberry Banana Bread - Step by Step Instructions
You can find a full printable recipe card at the bottom of this page. I like to include step by step photos with my recipe to help you along the way with tips and 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.
STORAGE AND FREEZING INSTRUCTIONS
For optimal storage of your delicious banana bread in the fridge, follow these simple steps: Wrap the loaf tightly with plastic wrap, ensuring full coverage. Next, place the wrapped loaf in an airtight container or storage bag. This extra layer of protection will help maintain freshness. Keep your banana bread chilled in the fridge, where it can be safely stored for up to five delightful days.
CAN I FREEZE BANANA BREAD WITH CRANBERRIES AND WALNUTS?
Freezing banana bread is a fantastic way to preserve its scrumptiousness for later enjoyment. Once your loaf has completely cooled, take these steps: First, wrap it snugly with plastic wrap, creating a protective seal. Next, layer the wrapped loaf with aluminum foil for an airtight shield, preventing any moisture loss or dreaded freezer burn. Store in freezer for up to three months. Thaw completely before serving.