Cranberry Banana Nut Bread
Experience the perfect balance of sweet, tart, and nutty flavors with this Cranberry Banana Nut Bread, a delightful twist on a classic comfort food. This quick bread recipe combines ripe, naturally sweet bananas with bursts of tart cranberries and a satisfying crunch from chopped walnuts or pecans. With its moist and tender crumb, every slice is packed with comforting flavors and textures, making it an ideal choice for breakfast, an afternoon snack, or even dessert. Easy to prepare in just 20 minutes of hands-on time and baked to golden perfection in under an hour, this recipe is perfect for both novice and experienced bakers. Enjoy it warm from the oven or store it for later—it’s guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and slightly cooled
- 3 medium Ripe bananas, mashed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Fresh or dried cranberries
- 0.75 cup Chopped walnuts or pecans
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan, and lightly dust it with flour, tapping out the excess.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the melted butter and granulated sugar until smooth.
Add the mashed bananas to the butter-sugar mixture and stir well to combine.
Mix in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Stir in the vanilla extract and milk until the wet ingredients are well blended.
Gradually add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
Fold in the cranberries and chopped walnuts, evenly distributing them throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the bread warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 257.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 281 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2296 mg | 49% | |
*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.
