Cranberry Banana Bread
Sweet, tart, and irresistibly moist, this Cranberry Banana Bread is the perfect fusion of classic comfort and festive flair. Ripe bananas lend a natural sweetness and tender crumb, while bursts of fresh or frozen cranberries add a tangy contrast that keeps every bite exciting. A hint of cinnamon enhances the flavor profile, creating a warm and cozy aroma as it bakes. Easy to prepare with pantry staples, this recipe takes just 15 minutes of prep time before heading into the oven. Optional walnuts offer a delightful crunch, making it a versatile treat for breakfast, dessert, or an afternoon snack. Whether served warm with a spread of butter or stored for later, this easy Cranberry Banana Bread is sure to become your go-to seasonal quick bread recipe. Perfect for holiday gatherings or everyday indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 3 medium bananas (ripe, mashed)
- 2 large eggs
- 0.5 cups unsalted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 1 cups fresh or frozen cranberries (halved if large)
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, mash the ripe bananas. Add the eggs, melted butter, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the cranberries and chopped walnuts, if using, until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 452.5 g | 165% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 205.2 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 215 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
