Cream Cheese Banana Cranberry Bread
Elevate your banana bread game with this irresistibly moist and flavorful Cream Cheese Banana Cranberry Bread! Packed with the natural sweetness of ripe bananas, the tart burst of dried cranberries, and the creamy richness of marbled cream cheese, this quick bread is a delicious twist on a classic favorite. The optional addition of chopped nuts adds a satisfying crunch, while a touch of brown sugar deepens the flavor profile. Perfect as a breakfast treat, afternoon snack, or festive holiday gift, this easy-to-make loaf comes together in just 15 minutes of prep time. Baked to golden perfection, it’s a delightful balance of sweetness and tanginess, ideal for cozy gatherings or everyday enjoyment.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 medium (mashed) Ripe bananas
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted
- 2 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 4 ounces Cream cheese, softened
- 0.75 cup Dried cranberries
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In another large bowl, mash the bananas using a fork or potato masher until smooth. Stir in the granulated sugar, brown sugar, melted butter, and vanilla extract until combined.
Add the eggs one at a time into the wet mixture, whisking well after each addition. Ensure the ingredients are thoroughly incorporated.
Fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the bread dense.
Using a hand mixer or stand mixer on medium speed, beat the softened cream cheese in a separate bowl until creamy and smooth.
Gently fold the cream cheese into the batter, leaving some streaks for a marbled effect. Avoid fully mixing it to retain the texture and flavor pockets of cream cheese.
Fold in the dried cranberries and, if desired, the chopped nuts for an added crunch.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to avoid overbaking.
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.
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 |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 32.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 225 mg | 5% | |
*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.
