Cranberry Banana Bread Recipe
This cranberry banana bread is moist, tender, and full of sweet banana flavor balanced by tart cranberries. Fresh or frozen cranberries work well, and chopped pecans or walnuts add a lovely crunch
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed very ripe bananas, about 2–3 bananas
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups fresh or frozen cranberries, coarsely chopped
- ½ cup chopped pecans or walnuts
Instructions
- Prepare the oven and pan.
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some paper hanging over the sides for easy removal. - Cream the butter and sugar.
Place the softened butter and sugar in a large bowl. Beat until the mixture is smooth, creamy, and slightly fluffy. - Add the eggs and bananas.
Beat in the eggs one at a time, mixing well after each addition. Add the mashed bananas, milk, and vanilla extract, then stir until well combined. - Combine the dry ingredients.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. - Make the batter.
Gradually add the dry ingredients to the banana mixture. Stir just until the flour is incorporated. Do not overmix, because this can make the finished bread dense. - Fold in the cranberries and nuts.
Gently fold in the chopped cranberries and pecans or walnuts. If you’re using frozen cranberries, they can generally be added while still frozen. - Fill the pan.
Transfer the batter to the prepared loaf pan and spread it evenly. If desired, sprinkle a few extra cranberries or chopped nuts over the top. - Bake.
Bake for approximately 60–70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Baking time can vary depending on your oven and the moisture in the bananas. - Cool.
Let the bread cool in the pan for about 10–15 minutes. Carefully lift it out and transfer it to a wire rack. Allow it to cool further before slicing.
Helpful Tips
Use bananas that are very ripe with plenty of brown spots for the best flavor and moisture. Fresh cranberries give the bread a particularly bright, tart flavor, while frozen cranberries are convenient and work well too.
For a warmer flavor, add ½ teaspoon of cinnamon to the dry ingredients. You can also add a little orange zest to complement the cranberries.
Allow the loaf to cool substantially before cutting it. This gives the crumb time to set and makes it much easier to get neat slices.
Store the cooled bread in an airtight container for several days, or wrap individual slices and freeze them for longer storage.
