Cranberry Banana Bread Recipe

Introduction

Cranberry Banana Bread is soft, moist, and bursting with ripe banana flavor complemented by sweet-tart dried cranberries in every bite. This easy-to-make bread is perfect for breakfast, a snack, or festive occasions throughout the year.

Ingredients

• 4 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
• ⅓ cup (80 g) unsalted butter, melted and slightly cooled
• ¾ cup (165 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (186 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup (85 g) dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. A 9 x 5-inch loaf pan will also work.
2. Step 2: In a large bowl, mash the ripe bananas until smooth. Add the melted butter, sugar, egg, and vanilla extract. Mix thoroughly until well combined.
3. Step 3: Add the flour, baking soda, baking powder, and kosher salt to the wet ingredients. Stir gently by hand just until the dry ingredients are incorporated—avoid overmixing to keep the bread tender.
4. Step 4: Fold the dried cranberries into the batter carefully to distribute evenly.
5. Step 5: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Step 6: Bake for 45 minutes. If the bread’s top browns too fast, cover loosely with foil and continue baking for another 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
7. Step 7: Allow the bread to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra texture, try adding ½ cup chopped nuts such as walnuts or pecans.
• If you prefer fresh cranberries, chop them finely and reduce the amount slightly to compensate for moisture.
• Use ripe bananas with lots of brown spots for maximum sweetness and banana flavor.
• To make muffins instead of a loaf, divide the batter into a lined muffin tin and bake for about 20-25 minutes.

Storage

Store leftover cranberry banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped in foil and placed in a freezer bag for up to 3 months. Thaw at room temperature or warm slices gently in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries, but they contain more moisture and can alter the texture. Chop them finely and slightly reduce the amount to avoid making the batter too wet.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread; it should come out with a few moist crumbs but no raw batter. Also, the bread should pull away slightly from the edges of the pan and have a golden-brown top.

Cranberry Banana Bread Recipe

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Cranberry Banana Bread is a soft, moist loaf bursting with ripe banana flavor and sweet-tart dried cranberries in every bite. Perfect for breakfast, snacks, or holiday treats, this easy-to-make bread combines classic banana bread comfort with a festive twist.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 8 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
• ⅓ cup (80 g) unsalted butter, melted, slightly cooled
• ¾ cup (165 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups (186 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup (85 g) dried cranberries

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray or grease it well. A 9 x 5-inch loaf pan is also suitable.
2. Mix wet ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the melted and slightly cooled butter, granulated sugar, room temperature egg, and vanilla extract. Stir until all wet ingredients are well combined.
3. Add dry ingredients: Add the all-purpose flour, baking soda, baking powder, and kosher salt to the wet mixture. Stir by hand just until the dry ingredients are fully incorporated; avoid overmixing to keep the bread tender.
4. Fold in cranberries: Gently fold in the dried cranberries to evenly distribute them without crushing.
5. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for 45 minutes. If the top browns too quickly, tent the bread loosely with aluminum foil to prevent burning.
6. Continue baking: Bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
7. Cool and slice: Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. Slice once fully cooled for best texture and flavor.

Notes

• Ensure bananas are very ripe for optimal sweetness and moisture.
• Do not overmix the batter to avoid dense bread.
• You can substitute dried cranberries with raisins or chopped nuts if desired.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing slices wrapped tightly in plastic wrap works well for longer storage.

Keywords: Cranberry Banana Bread, banana bread, cranberry bread, holiday bread, breakfast bread, moist banana bread, easy banana bread recipe