The Very Best Banana Cranberry Bread
Moist, flavorful, and bursting with the perfect balance of sweet and tart, *The Very Best Banana Cranberry Bread* is a must-bake treat for any time of year. Made with three ripe bananas for natural sweetness, warm cinnamon for a hint of spice, and a generous cup of dried cranberries for chewy bursts of tangy flavor, this quick bread is a comforting yet elevated twist on classic banana bread. A combination of granulated and brown sugar creates a rich, caramelized depth, while a dash of vanilla and a splash of milk deliver an irresistibly tender crumb. Whether enjoyed as a breakfast delight, mid-afternoon snack, or dessert, this easy-to-follow recipe guarantees a golden loaf that’s as beautiful as it is delicious. Bake it in just an hour and serve it warm or toasted for the ultimate indulgence. Perfect for holiday gatherings or simple cozy moments, this banana cranberry bread will become an instant family favorite!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, and melted butter, and mix until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, and mix until just combined. Do not overmix.
Fold in the dried cranberries gently to distribute them evenly throughout the batter.
Stir in the milk to loosen the batter slightly, ensuring it has a pourable consistency.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at the 55-minute mark to avoid overbaking.
Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
Slice and enjoy your moist banana cranberry bread with a cup of coffee or tea!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 44.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 270 mg | 6% | |
*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.
