A fantastic way to use up fresh Fall cranberries, this Cranberry Banana Bread is fluffy and flavorful!
Oh it’s that time of year, people!
I’m cranberrying (pretend that’s a word) ALL THE THINGS!
Though some may want to fight me on this, the have way more uses than plain ole cranberry sauce.
We love them tossed into salads, swirled into cornbread, and roasted with butternut squash to sweet caramelized perfection!
Up next is this fluffy and fantastic Cranberry Banana Bread!
Cranberry Banana Bread
There’s a deliciously sweet, mild banana flavor in the bread itself with little jewels of cranberries flecked throughout to shake things up with their tangy tartness.
The nuts add fantastic texture to to the bread but if you’re either out of or avoiding nuts entirely, they can 100% be skipped as needed!
When this bread is hot from the oven the cranberries are downright assaulting with their tartness. I’m talking a high-five and a half to the tastebuds here, people! The WOAH-factor mellows as the bread cools. So be sure to give it some time to cool down.
If you find fresh cranberries too tart, you can actually use chopped dried cranberries in this bread.
You can also take a walk on the sweeter side and serve the bread with a sweet vanilla icing on top.
The sticky-sweet glaze mellows the cranberries and gives this cranberry banana bread a total dessert bread vibe. It’s tastes a bit like a breakfast cake when you do this and I have to admit, I’m a fan!
Optional Vanilla Icing
- 2 cups sifted confectioner’s sugar (powdered sugar)
- 3 or more TBSP heavy cream, as needed, to thin the icing
- 1 tsp pure vanilla extract
Sift confectioners sugar into a medium-large bowl. Add heavy cream, one Tablespoon at a time while mixing to reach desired consistency. Stir in vanilla extract and drizzle over cooled bread.
Cranberry Banana Bread
A fantastic way to use up fresh Fall cranberries, this Cranberry Banana Bread is fluffy and flavorful!
Ingredients
- 1 cup sugar
- 5 TBSP unsalted butter softened
- 1 cup mashed ultra-ripe banana*
- 1/4 cup milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped walnuts
- 1.5 cups coarsely chopped fresh cranberries
- 1/2 cup chopped nuts walnuts, pecans, and/or pistachios
Instructions
Preheat the oven to 350°F. Set oven rack to center position.
Grease an 8 1/2 by 4 1/2 inch loaf pan. For easy bread removal, you can also place a "sling" of parchment paper into the pan horizontally with a bit hanging over the edges to help you lift out the loaf. I love this trick!
Mix sugar and butter in a medium mixing bowl until completely blended.
Add banana, milk and eggs, mixing well.
Add dry ingredients, mixing just until moist. Stir in nuts and cranberries.
Spread batter evenly in the loaf pan.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from pan, cool on rack.
Recipe Notes
* The darker the banana peel, the sweeter the bread! For best results, use super-sweet over-ripe bananas.
Recipe is written for a 8 1/2 by 4 1/2 inch loaf pan. Baking time will vary based on size and darkness of loaf pan used, as well as altitude conditions. Adjust as needed.
Nutrition Facts below are estimated using an online recipe nutrition calculator.
Recipe adapted from Food.com.
Crazy for Cranberries?
We are too! Here are a few more favorites from the P&C recipe archives:
Milan
Can you use dried cranberries? Is there a trick on how to pick cranberries?
Jenn
Hi Milan! I use dried cranberries in my Cranberry Orange Pumpkin recipe if you’d like a recipe written for dried cranberries. It’s delightful! As far as picking cranberries, the season should be starting up so you should be able to find them in your local grocery store soon. I like to go with organic bagged cranberries when I can find them and sometimes my store even has them fresh in a little makeshift “bog” where you can pick out exactly how much you need. So fun! xo
sandy hoynoski
Can you make this with frozen cranberries?
Jenn
Hi Sandy! I haven’t tested it with frozen yet, so I’m not sure if they bleed a bit and change the batter color like frozen blueberries can? Let me know if you experiment!
Susan T-O
Super yummy! Mine came out slightly underbaked despite an extra 10 minutes cooking time, probably due to my wonky oven, and it’s still delicious. I love how tangy it is, with the sweetness of the bananas keeping it from being overly tart. Alas, my husband doesn’t like it, so I will have to eat the whole loaf myself, woe is me, whatever shall I do.
Jenn
Bahahaha! I say the same thing any time my spouse snubs something and it’s mine alllll mine! So glad the recipe was a hit! xoxo
Ann
What a cool recipe! This bread looks so delicious and airy! I made cranberry bread and banana bread separately, but it never occurred to me to combine them, although this is such an elementary idea. Thank you for that I always can find something interesting on your blog, and everyone will surely like it.
Justine
I’m kind of in love with this recipe. I’m so excited for cranberry season to start!
Helene
The nuts made this banana cranberry bread special. I recommend it!
Jenn
So happy to hear it Helene – thank you!
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