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 juicy cranberries are the festive star in this delicious bread recipe, making it perfect to enjoy for the Thanksgiving and Christmas seasons. If you like banana bread then you are sure to love this easy cranberry banana bread recipe.
Overripe bananas not only help to make this a moist bread but also adds that banana flavor to the bread. Juicy fresh cranberries are chopped so they can be evenly disbursed in the banana bread.
Chopped walnuts bring in a nutty flavor that is optional. But really adds to the overall flavor of the cranberry banana bread.
I was thinking about flavor combinations and thought that fresh cranberries would taste amazing in our classic banana bread recipe. The tartness of the fresh cranberries adds to the moist banana bread making the perfect flavor combination. Not only is this quick bread recipe tasty but it's easy to make.
The leftover 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.
Why You'll Love This Recipe
- Delicious Flavors: This banana cranberry bread has the perfect combination of tart cranberries and sweet banana flavor.
- Perfect for the Holiday Season: The cranberries in this quick bread make it perfect for any fall or winter gathering. It makes a great Christmas gift or a breakfast treat on Thanksgiving or Christmas morning.
- Use leftover cranberry sauce in replacement of the fresh cranberries. If you have leftover cranberry sauce from Thanksgiving it could be easily used as a replacement for fresh cranberries.
- Simple Recipe: This recipe could not be any easier. Your cranberry banana bread is ready to go in the oven in just 15 minutes!
Ingredients Needed
- Vegetable Oil: You can also use melted butter or a neutral-flavored oil like canola or grapeseed oil.
- Sugar: Adjust the sugar amount based on your preference. You can use less sugar for a less sweet bread.
- Large Eggs: Remember that room temperature eggs work best for baking!
- Milk: Use almond milk if you prefer for a dairy-free banana bread.
- Vanilla Extract: This will enhance the flavors of the banana cranberry bread.
- Bananas: The riper the bananas, the sweeter and more flavorful your bread will be, so look for overripe bananas with brown spots.
- All-Purpose Flour: This will provide body to the banana cranberry bread.
- Baking Soda and Baking Powder: These will ensure that your cranberry banana bread rises properly.
- Salt: To bring out all the flavors!
- Fresh Cranberries: Dried cranberries can be used in place of fresh cranberries. Use fewer dried cranberries since they're sweeter.
- Chopped Walnuts: This is optional, but highly recommended to give your banana bread a little crunch!
How To Make
Start by preheating the oven to 350 degrees, this way the bread will cook evenly. In a large mixing bowl combine the oil, sugar, eggs, milk, vanilla, and large bananas that have been mashed with an electric mixer.
In a separate large bowl sift together the flour, baking soda, baking powder, and salt. Then slowly add the dry ingredients into the wet ingredients. Using either a hand mixer or stand mixer fitting with a paddle attachment mix until all the ingredients are combined.
Once all the dry and wet ingredients are combined use a rubber spatula to fold in the chopped cranberries and walnuts, if adding nuts. Pour the batter into a prepared loaf pan.
Place into a preheated 350℉ oven and bake for 60-65 minutes or until toothpick comes out clean. Allow the cranberry banana bread to cool on a wire rack, once cranberry banana bread cools cut and enjoy. A great way to enjoy this delicious quick bread recipe is with a cup of coffee in the morning.
Expert Tips
- 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 cranberry banana bread.
- When it comes to the fresh 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.
- I have found lining the loaf pan with parchment paper helps when removing the bread from the pan. Removing the banana cranberry bread from the pan makes it easier to cut.
- I 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.
Recipe FAQs
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 cranberry banana 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 cranberry banana bread. I would recommend wrapping it tightly with aluminum foil or plastic wrap. Or store it in an airtight container. However, you could store it in the refrigerator and it will keep for a longer time.
Cranberry banana 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.
Want more banana bread recipes
If you enjoyed this recipe for moist cranberry banana bread then you should try one of these other banana bread recipes we have.
Easy Cranberry Banana Bread
Most banana bread recipe that is loaded with fresh cranberries and chopped walnuts.
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees. Line a loaf pan with parchment paper or spray with cooking spray and set aside.
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In a large bowl add the oil, sugar, beaten eggs, milk, vanilla extract, and mashed banana. Mix together until fully combined.
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In a small mixing bowl sift the flour, baking soda, baking powder, and salt together.
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Slowly mix the dry ingredients into the wet ingredients until all are combined.
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Fold in the coarsely chopped fresh cranberries and walnuts.
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Pour bread batter into the prepared loaf pan.
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Place into preheated 350 degree oven for 60-65 minutes or until toothpick comes out clean when inserted into the middle of the bread.
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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.
Recipe Video
Recipe Notes
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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Deanna
Enjoyed this recipe on Christmas morning. It was very easy to make and tasted amazing.
Jennifer
Happy to hear you enjoyed this easy cranberry banana bread recipe.