As a food blogger and recipe expert, I believe that few things are as satisfying as pulling a warm loaf of banana bread with cranberries recipe from the oven.
This delightful banana bread with cranberries recipe combines the natural sweetness of ripe bananas with the tartness of cranberries, creating a harmonious blend of flavors perfect for any occasion.
Enjoy a slice with your morning coffee, serve it at brunch, or indulge in a cozy evening snack—this banana bread is sure to impress.
With its moist texture and aromatic spices, it’s not just a treat for the taste buds but also a comforting hug in every bite. Let’s get started on this delicious journey!
What is a Ripe Banana?
A ripe banana is one that has turned mostly yellow with brown spots on the peel. It feels soft to the touch and has a strong, sweet aroma.
Ripe bananas are perfect for baking because their natural sugars are fully developed, adding sweetness and moisture to recipes like banana bread.
Why You’ll Love This Recipe?
This Banana Bread With Cranberry Recipe is a delicious twist on classic banana bread, bringing together sweet bananas and tangy cranberries for a perfectly balanced flavor.
It’s moist, easy to make, and versatile enough for breakfast or dessert. Plus, it’s a great way to use up ripe bananas and add a seasonal touch with cranberries.
How To Prepare Banana Bread With Cranberries?
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Yield: 1 loaf (8-10 slices)
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Loaf pan (9×5 inches)
- Parchment paper (optional, for easy removal)
- Cooling rack
Ingredients
- 6 ripe bananas, mashed
- 2 cups granulated sugar
- 1 cup unsalted butter, melted
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ cup milk
- 1 teaspoon salt
- 2 cups dried cranberries (or fresh, if preferred)
- 1 teaspoon cinnamon (optional, for added warmth)
- ½ cup chopped walnuts or pecans (optional, for added crunch)
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, eggs, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
4. Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
5. Add Milk and Cranberries:
Stir in the milk, dried cranberries, and nuts (if using) until evenly distributed.
6. Pour into Pans:
Divide the batter evenly between the prepared loaf pans.
7. Bake:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
Let the banana bread cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts Banana Bread With Cranberries?
| Nutrition | Amount |
|---|---|
| Calories | 230 |
| Carbohydrates | 34g |
| Protein | 3g |
| Fat | 9g |
| Saturated Fat | 4g |
| Sugar | 18g |
| Sodium | 180mg |
Amazing Serving Ideas
To serve your banana bread with cranberries, slice it into thick pieces while it’s still slightly warm or at room temperature.
You can enjoy it plain, or spread a pat of butter or cream cheese on top for extra richness. For a delightful twist, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream.
It makes a perfect snack, breakfast treat, or dessert, and can be garnished with a sprinkle of cinnamon or a handful of fresh cranberries for an inviting presentation.
Ideas To Make More Delicious
1. Add Citrus Zest: Incorporate the zest of an orange or lemon into the batter for a bright, refreshing flavor that complements the bananas and cranberries beautifully.
2. Swirl in Nut Butter: Before baking, swirl in some almond or peanut butter for added richness and a nutty flavor. This can create a lovely marbled effect as well!
3. Incorporate Spices: Experiment with spices like nutmeg or ginger in addition to or instead of cinnamon for a warm, aromatic kick.
4. Top with Streusel: Make a simple streusel topping with flour, brown sugar, and butter. Sprinkle it on top before baking for a crunchy, sweet contrast to the soft bread.
5. Serve with a Glaze: Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled bread for a sweet and tangy finish that enhances the overall flavor.
How To Store
To store your banana bread cranberries recipe, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container.
For longer storage, slice the bread and freeze individual pieces wrapped in plastic and stored in a freezer bag. Properly stored, it stays fresh for up to a week at room temperature or three months in the freezer.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great! Just thaw them, drain any excess liquid, and mash them before adding them to the batter.
How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best results.
Can I add nuts or chocolate chips?
Absolutely! Feel free to mix in chopped walnuts, pecans, or chocolate chips for extra flavor and texture.
How do I know when the banana bread is done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time.
How should I store leftover banana bread?
Allow the bread to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to a week, or freeze individual slices for longer storage.
Conclusion
This banana bread with cranberries is a delightful treat that brings together comforting flavors and inviting aromas.
Its moist texture and perfect balance of sweetness and tartness, it’s an ideal addition to any meal or occasion.
Baking this banana bread with cranberries not only fills your kitchen with warmth but also creates wonderful memories shared with friends and family.
Whether enjoyed fresh from the oven or saved for later, this banana bread is sure to become a beloved favorite.
So gather your ingredients, embrace your inner bread maker, and savor the joy of creating something delicious.
More Bread Recipes You’ll Love
Moist Banana Almond Nut Bread Recipe
Applesauce Banana Bread || Quick Bread
Cheese And Onion Bread Recipe – Perfectly Baked
Bread Machine Cheese Bread – Easy Homemade
Cracked Wheat Bread Recipe || Best Homemade
Banana Bread With Cranberries
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Loaf pan (9×5 inches)
- Parchment paper (optional, for easy removal)
- Cooling rack
Ingredients
- 6 ripe bananas mashed
- 2 cups granulated sugar
- 1 cup unsalted butter melted
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ cup milk
- 1 teaspoon salt
- 2 cups dried cranberries or fresh, if preferred
- 1 teaspoon cinnamon optional, for added warmth
- ½ cup chopped walnuts or pecans optional, for added crunch
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
Mix Wet Ingredients:
- In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, eggs, and vanilla extract. Mix until well combined.
Combine Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Add Milk and Cranberries:
- Stir in the milk, dried cranberries, and nuts (if using) until evenly distributed.
Pour into Pans:
- Divide the batter evenly between the prepared loaf pans.
Bake:
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Let the banana bread cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.