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Easy Cranberry Banana Bread Recipe

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4.4 from 56 reviews

  • Author: Chef
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10 slices)
  • Diet: Vegetarian

Description

This Easy Cranberry Banana Bread is a moist and tender quick bread that combines sweet ripe bananas with the tartness of fresh or frozen cranberries. Made from simple pantry staples, it’s perfect for holiday celebrations, a comforting breakfast, or a cozy snack any time of year. The bread is lightly spiced with cinnamon and has a rich buttery flavor balanced by just the right amount of sweetness.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • ½ cup milk or buttermilk
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh or frozen cranberries, chopped

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
  3. Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light in color and fluffy in texture, which helps create a tender crumb.
  4. Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next for a smooth, well-emulsified batter.
  5. Mix in bananas, milk, and vanilla: Stir in the mashed ripe bananas, milk or buttermilk, and vanilla extract, blending these wet ingredients thoroughly to combine their flavors.
  6. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter, which can cause a dense bread.
  7. Fold in cranberries: Gently fold the chopped fresh or frozen cranberries into the batter to distribute them evenly without breaking them up too much.
  8. Transfer batter and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Cool the bread: Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing, which helps the loaf set and slice cleanly.

Notes

  • Toss cranberries with 1 tablespoon of flour before folding them in to prevent them from sinking to the bottom of the loaf.
  • Frozen cranberries can be used directly without thawing, making this bread convenient year-round.
  • Optional: Add chopped walnuts or pecans for extra texture and flavor.
  • The bread tastes even better the following day as the flavors meld and the bread becomes more moist.
  • This cranberry banana bread freezes well for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/easy-cranberry-banana-bread-recipe/