Cranberry Banana Bread
Cranberry Banana Bread
This cranberry banana bread is moist, sweet, and perfectly spiced with cinnamon. Bursting with juicy tart cranberries, it’s a festive twist on classic banana bread. A simple glaze made with cranberry puree adds a gorgeous finishing touch that makes it extra special for holidays or cozy mornings.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, mash the bananas until smooth. Stir in melted butter.
- Whisk in sugar, eggs, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Fold dry ingredients into the wet mixture.
- Toss cranberries with 1 tablespoon flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- For the glaze: Sauté cranberries with 1 tablespoon water until softened, then purée. Stir in powdered sugar and milk until smooth.
- Drizzle glaze over cooled banana bread before serving.
Notes
Don’t overmix: Fold the batter gently to keep the bread soft and fluffy.
Check early: Start checking at 55 minutes—every oven bakes differently.
Fresh cranberries work too: If using fresh cranberries, no need to thaw or toss with flour.
Optional add-ins: Walnuts, pecans, or white chocolate chips make great mix-ins.
Storage: Wrap tightly and store at room temperature for up to 3 days, or freeze for up to 2 months.
Check early: Start checking at 55 minutes—every oven bakes differently.
Fresh cranberries work too: If using fresh cranberries, no need to thaw or toss with flour.
Optional add-ins: Walnuts, pecans, or white chocolate chips make great mix-ins.
Storage: Wrap tightly and store at room temperature for up to 3 days, or freeze for up to 2 months.
