Description
Moist banana bread studded with tart cranberries and crunchy nuts, offering a festive and flavorful twist on a classic quick bread that’s perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- ½ cup sugar
- ⅓ cup oil or butter, melted
- 2 eggs
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- ½ cup nuts, chopped (such as walnuts or pecans)
- ½ cup dried cranberries
Instructions
- Preheat the oven: Set your oven to 350 °F (175 °C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Combine wet ingredients: In a large mixing bowl, mash the ripe bananas well. Add the sugar, melted oil or butter, and eggs. Whisk together until fully combined and smooth.
- Add dry ingredients: Sprinkle in the flour, baking soda, and salt over the wet mixture. Gently fold the dry ingredients into the wet just until combined, being careful not to overmix to keep the bread tender.
- Incorporate nuts and cranberries: Fold in the chopped nuts and dried cranberries evenly throughout the batter to distribute flavor and texture.
- Bake the bread: Pour the batter into the prepared loaf pan and level the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Remove from the oven and let the bread cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For a festive holiday flavor, consider adding 1 teaspoon of orange zest to the batter.
- You can substitute the oil with melted butter for a richer taste.
- To keep the bread moist longer, store it in an airtight container at room temperature for up to 3 days or refrigerate.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
