Cranberry Banana Bread

This cranberry banana bread boasts a slightly denser texture than banana breads that are more cake-like. The sweetness from the bananas works so well with juicy, tart cranberries and crunchy pecans for a tasty breakfast or snack.

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When we moved into our new house this past year, one of our sweet neighbors brought us the most delicious loaf of cranberry banana bread!

I had never made banana bread with cranberries before, but after tasting her bread, I knew I wanted to try to make something similar myself.

After tweaking this recipe a few times, it’s finally how I wanted it!

I’ve had cranberries in my freezer since Thanksgiving time, and this was a perfect way to use some of them up.

This recipe can be baked in one large loaf pan, or as I did in this post, four mini loaf pans. The bread freezes very well, and is pretty enough to gift.

You can find the full cranberry banana bread recipe on a printable recipe card below.

Tips for Making Cranberry Banana Bread

• Use ripe bananas so your bread has enough sweetness.
• Dried cranberries will work if you don’t have fresh or frozen cranberries.
• Substitute walnuts for the pecans, if you like.
• Do not over-mix the batter for the best texture.

• You can use this recipe to make 4 mini loaves with 6-inch x 3.5-inch loaf pans or make one large loaf with an 8.5-inch x 4.5-inch loaf pan.
• Use a paper towel to rub butter on the entire inside surfaces of your loaf pans and then line the loaf pans with parchment paper to prevent the loaves from sticking.

• If you want your loaves to be exactly the same size, weigh the pans on a kitchen scale as you are filling them with the batter to ensure you’re putting the same amount of batter in each pan.

• Allow your loaves to cool in the pans for at least 20 minutes on a cooling rack before you attempt to remove the bread. Run a table knife gently around the loaves on the ends where there is no parchment paper. Pull your loaves out of the pans by grabbing the edges of the parchment paper, and place them back on the cooling rack to finish cooling.

If you make this recipe and love it, I would greatly appreciate if you would come back to leave 5 stars and a review! Tag me on Instagram @aberlehome to show me what you made!

Cranberry Banana Bread

Yield: 1 large loaf or 4 mini loaves

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

This cranberry banana bread boasts a slightly denser texture than banana breads that are more cake-like. The sweetness from the bananas works so well with juicy, tart cranberries and crunchy pecans for a tasty breakfast or snack.

Print

Ingredients

• 1 cup sugar
• 1/4 cup butter, at room temperature
• 2 eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• the zest of 1 lemon
• 3/4 cup pecans, chopped
• 1 ½ cups fresh or frozen cranberries, roughly chopped (dried cranberries will also work)

Instructions

1. Preheat your oven to 350°F. Butter a large 8.5-inch x 4.5-inch loaf pan or 4 mini 6-inch x 3.5-inch loaf pans and line the pans with parchment paper.
2. Beat the sugar, butter, eggs, and vanilla extract together. Mix in the mashed bananas.
3. In a separate bowl, whisk the flour, salt, baking powder, and lemon zest together. Add to the banana mixture and stir until just combined.
4. Gently fold in your pecans and cranberries. Do not over-mix.
5. Bake on the center rack of your preheated oven for 1 hr. 10 minutes for a large loaf, or 35-40 minutes for mini loaves (or until a toothpick inserted in the center comes out clean).
6. Cool bread in the pans on a cooling rack for at least 20 minutes (longer for a large loaf) before you attempt to remove the loaves from the pan.
7. Once the bread is completely cool, you may store it in an airtight container or freeze for another time.

Notes

• Use ripe bananas so your bread has enough sweetness.
• Dried cranberries will work if you don't have fresh or frozen cranberries.
• Substitute walnuts for the pecans, if you like.
• Do not over-mix the batter for the best texture.
• Use a paper towel to rub a coating of butter on the entire inside surfaces of your loaf pans. Line the loaf pans with parchment paper to prevent the loaves from sticking.

• If you want your mini loaves to be exactly the same size, weigh the pans on a kitchen scale as you are filling them with the batter to ensure you're putting the same amount of batter in each pan.

• Allow your loaves to cool in the pans for at least 20 minutes on a cooling rack before you attempt to remove the bread. Run a table knife gently around the loaves on the ends where there is no parchment paper. Pull your loaves out of the pans by grabbing the edges of the parchment paper. Place them back on the cooling rack to finish cooling.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Chicago Metallic Commercial II Non-Stick Mini Loaf Pans, 5-3/4 by 3-1/4 by 2-1/4-Inch, Multicolor
• 
  Cooling Racks
• 
  Microplane Premium Classic Series Zester Grater, 18/8, Black
• 
  Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
• 
  Chicago Metallic Professional 1-Pound Non-Stick Loaf Pan, 8.5-Inch-by-4.5-Inch, Assorted -

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 319mgCarbohydrates: 63gFiber: 4gSugar: 32gProtein: 6g

*Nutrition information is not always accurate.