Moist banana bread with slightly tart, fresh cranberries dispersed throughout is what makes Cranberry Banana Bread so good! If you want to spice up your banana bread routine, you must put this recipe on your to-do list!
Mother Nature is playing a trick on us Southern Californians! The calendar says that it’s fall, but it sure doesn’t feel like it outside. Fall, autumn, or what I call, “soup & candle weather”, is when I stock up on flour, sugar, vanilla, and all those other baking necessities because from now until spring, I love turning on the oven and whipping up something baked from scratch! However, with recent temperatures ranging from 73-89 in San Diego, I’ve resisted making all my soups, casseroles, and baked goods…but I’m not waiting anymore! Today I bring you one of my favorite fall recipes – Cranberry Banana Bread.
This is probably the oldest recipe I have. I have been making it multiple times every single fall and winter for as long as I can remember. As soon as October rolls around and the bags of fresh cranberries start popping up in the grocery stores, my season of Cranberry Banana Bread making commences!
Not only does this recipe make a wonderful loaf of bread, I also use it to make regular muffins and mini muffins for portability, lunch boxes, and/or because I can’t get enough “mini” foods!
My husband chooses to spread butter on warm slices of this bread, but I refuse to alter it when it’s so perfect as is. I will say that if you eat it the next day, I recommend you put it in the microwave to heat it up a little bit, as it is always best when warm.
If you love baked goods like I do, try my Cinnamon Pumpkin Mini Muffins. These tiny treats have all your favorite fall flavors: cinnamon, sugar, pumpkin, and nutmeg.
- A 12-ounce bag of fresh cranberries will make two batches of this recipe.
- Cranberries freeze really well, so feel free to throw the other half of the bag in the freezer until you’re ready to use them.
- Instead of trying to hand-chop a million little cranberries, I pulse them in my food processor. You don’t want to obliterate the cranberries, their texture is great in this bread.
- The darker the bananas, the better and sweeter the banana bread! I wait until they have very little yellow left.
- Since there is only a small window to buy fresh cranberries, I sometimes buy extra bags of them to stash in the freezer for when I crave this bread is summer.
- 1 cup white sugar
- ½ cup butter, softened
- 2 very ripe bananas, mashed
- 1 tsp. vanilla extract
- ¼ cup milk
- 2 eggs
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ cup chopped walnuts
- 1½ cups coarsely chopped cranberries
- Preheat oven to 350
- Mix sugar and butter together in a large bowl until completely blended. Add banana, vanilla, milk, and eggs. Combine.
- Add to the wet ingredients: flour, baking powder, walnuts, and cranberries. Mix until fully incorporated (without overmixing) and pour batter into a greased loaf pan, muffin pan or mini muffin pan. Follow times below depending on pan used:
- (Loaf pan) 1 hour 10 minutes or until toothpick comes out clean or with a normal crumb, (Muffin pan) 27-29 minutes, (Mini muffin pan) 16 minutes