Name: Cranberry Banana Bread
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 3 small ripe bananas; 1 cup fresh or frozen cranberry; 1 ½ cups all-purpose flour; ¾ cup granulated sugar; ½ cup unsalted butter (melted); 1 tsp vanilla extract; 1 tsp baking soda; ½ tsp salt; 2 large eggs (room temperature )

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This is a delicious traditional Banana Bread that features a twist of Cranberry tartness for your holiday celebration. I love the fragrance of this homemade bread and this loaf bakes sweetness into the atmosphere of your home, I have made many different dessert types of bread and I have to say my family loves this one too. Show up to your holiday gathering with this simple to make affordable selection and leave with the satisfaction of an empty plate. I highly recommend giving this a try and seeing for yourself just how delicious this seasonal bread really is.

Watch the video and follow the instructions below to have this gorgeous warm cranberry banana bread on a dish in the center of the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Folks will be asking you for your secret and where you found this recipe. I would appreciate you telling them that it is just another eatfoodlicious suggestion that is spot on in flavor and satisfaction. This is another bread that is perfect in the morning with a nice cup of hot coffee, if you have any leftovers. Thanks for visiting and see you again soon.

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Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper). Smash the ripe bananas using a fork or potato masher.

Add sugar, eggs, vanilla extract and mix. Add melted butter and mix.

In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

Combine wet and dry ingredients together. Mix until well combined.

Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen).

Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle).

Transfer the batter to the loaf pan.

Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it’s getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

Slice

Enjoy!

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Cranberry Banana Bread

Cranberry Banana Bread is moist and delicious with the perfect balance of sweet meets tart.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Course Baked Goods, Bread

Cuisine American

Servings

Calories

Equipment

9" x 5" Loaf Pan

Ingredients

3 small ripe bananas
1 cup fresh or frozen cranberry
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter melted
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 large eggs room temperature

Instructions

Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper).
Smash the ripe bananas using a fork or potato masher. Add sugar, eggs, vanilla extract and mix. Add melted butter and mix.
In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined.
Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). Transfer the batter to the loaf pan.
Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.