Dried Blueberry Cranberry or Apricot Banana Nut Bread
Brimming with warm, fruity flavors and a hearty crunch, Dried Blueberry Cranberry or Apricot Banana Nut Bread is a delightful twist on classic banana bread that’s perfect for breakfast, brunch, or an afternoon treat. This quick bread combines the natural sweetness of ripe bananas with bursts of dried fruit—choose from tangy blueberries, tart cranberries, or luscious apricots—for customizable flavor in every bite. Chopped walnuts or pecans add a satisfying nutty texture, while a touch of vanilla enhances the aromatic decadence. Easy to make in just 15 minutes of prep time, this recipe bakes to golden perfection with a moist crumb and rich flavor. Serve it warm with a smear of butter, or enjoy it as a grab-and-go snack. Ideal for using up overripe bananas, this flavorful loaf is as versatile as it is comforting! Keywords: banana nut bread, dried fruit banana bread, easy quick bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cup Dried blueberries, cranberries, or apricots (chopped)
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 2 large Eggs
- 0.25 cup Milk
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the melted butter, sugars, eggs, milk, and vanilla extract to the mashed bananas. Stir until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the dried blueberries, cranberries, or apricots, as well as the chopped nuts, until evenly distributed.
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.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 508.8 g | 185% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 264.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 272 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2334 mg | 50% | |
*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.
