Cranberry Banana Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fold in cranberries: Gently fold in the dried cranberries to evenly distribute them without crushing.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/cranberry-banana-bread-recipe/
