Cranberry banana bread is a moist quick bread recipe that is loaded with tart fresh cranberries and banana flavor. This delicious bread is not only flavorful but also festive looking. Tart fresh cranberries are the festive star in this delicious bread recipe. Making it perfect to enjoy for the Thanksgiving and Christmas seasons.
Overripe banana not only helps to make this a moist bread but really adds that banana flavor to the bread. Fresh cranberries are chopped so they can be evenly disbursed in the bread. Chopped walnuts bring in a nutty flavor that is optional. But really adds to the overall flavor of the bread.
The leftover fresh cranberries can be used to make a smaller batch of our Instant Pot Cranberry Sauce. Both of these amazing recipes would be a great addition to Thanksgiving or Christmas dinner.
How To Make This Amazing Quick Bread Recipe
I was thinking about flavor combinations and thought that fresh cranberries would taste amazing in our banana bread recipe. The tartness the fresh cranberries adds to the moist banana bread makes the perfect flavor combination. Not only is this quick bread recipe tasty but it's easy to make.
Three overripe large bananas are mashed and then mixed together with oil, sugar, eggs, milk, and vanilla extract to create a wet batter. Dry ingredients of all purpose flour, salt, baking soda, and baking powder are sifted together.
The dry ingredients are then slowly added to the wet ingredients. Mixing everything together with either and hand mixer or a stand mixer until all the ingredients are combined. Fresh chopped cranberries and walnuts are gently folded into the banana bread batter.
The batter is then poured into a prepared loaf pan and placed into the middle of a 350℉ oven for 60 minutes to bake. Once the bread is fully baked place it on a wire cooling rack to cool slightly. Once the bread cools use a bread knife to cut it into slices.
I have found lining the loaf pan with parchment paper helps when removing the bread from the pan. Removing the cranberry banana bread from the pan makes it easier to cut.
I do also use a glass loaf pan whenever I make quick breads. Metal loaf pans heat up faster which causes the outside of the loaf to brown up faster. Leaving the middle of the bread still raw. If you use a metal loaf pan the baking time may need to be adjusted.
Having the loaf pan in the middle of the oven will allow the hot air to circulate around the loaf pan. This helps to create a more even bake.
For that rich banana flavor using overripe banana is best. I like to use bananas that still have a bit of yellow to them but are mostly brown in color. As bananas ripen, their starch turns to sugar. This makes using overripe bananas perfect for banana cranberry walnut bread.
When it comes to the cranberries I have found that chopping them before adding them to the batter is best. Whole cranberries will sink to the bottom of the loaf of bread. Whereas chopped cranberries disburse in the bread more evenly.
When adding the chopped cranberries and walnuts into the batter gently fold them in. That way the fruit and nuts won't sink to the bottom of the bread.
Dried cranberries can be used in replacement of the fresh. There is a difference in measurements when it comes to dry versus fresh. You will want to use fewer dried cranberries than fresh ones.
When it comes to banana cranberry bread, moisture is key, and the ratio of flour to banana is crucial. Too much flour will result in dry bread. Too little flour will result in wet bread. It's all about how you measure the flour that makes the difference. If too many bananas are used in banana bread that will also cause it to be too moist.
There is no need to refrigerate this bread. I would recommend wrapping it tightly with aluminum foil or plastic wrap. Or store in an air tight container.
This bread will keep for about 2-3 days stored properly on the counter. Or for about a week store properly it in the refrigerator.
Tangy tart cranberries are flecked throughout this deliciously sweet mild banana-flavored bread. Making it a festive quick bread to serve during the holiday season. Enjoy this bread the next day with your morning coffee for a sweet start to your day.
If you enjoyed this easy cranberry banana bread recipe then you may also enjoy our chocolate banana bread.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Easy Cranberry Banana Bread
Most banana bread recipe that is loaded with fresh cranberries and chopped walnuts.
- ½ Cup Vegetable Oil
- 1 Cup Sugar
- 2 Large Eggs slightly beaten
- 3 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
- 3 large Bananas ~ overripe mashed
- 2 Cups Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1½ Cups Whole Fresh Cranberries coarsely chopped
- ½ Cup Chopped Walnuts optional
Preheat oven to 350 degrees. Line a loaf pan with parchment paper or spray with cooking spray and set aside.
In a large bowl add the oil, sugar, beaten eggs, milk, vanilla extract, and mashed banana. Mix together until fully combined.
In a small mixing bowl sift the flour, baking soda, baking powder, and salt together.
Slowly mix the dry ingredients into the wet ingredients until all are combined.
Fold in the coarsely chopped fresh cranberries and walnuts.
Pour bread batter into the prepared loaf pan.
Place into preheated 350 degree oven for 60-65 minutes or until toothpick comes out clean when inserted into the middle of the bread.
Let cool on a wire cooling rack. Since I use parchment I remove the bread from the loaf pan to cool on the wire cooling rack. Once bread is cool cut with bread knife and enjoy.
Place the rack in the oven in the middle for the best bake.
The nutritional value may vary depending on the ingredients used.
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