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
Units
- 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
