Banana and Cranberry Bread Recipe
This banana and cranberry bread recipe combines the natural sweetness of ripe bananas with tart dried cranberries, creating a deliciously moist loaf. Enhanced with warm spices, it’s perfect for breakfast or as a snack. Enjoy each slice with a cup of tea or coffee!
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Cooling rack
- Toothpick (for doneness check)
Ingredients
- 2 cups mashed overripe bananas about 4 medium bananas
- 1 cup cranberries fresh or dried; if using dried, soak in warm water for 10 minutes and drain
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk whole or any preferred variety
- ½ cup chopped nuts e.g., walnuts, pecans, or pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, mash the overripe bananas until smooth using a fork or potato masher. Add the melted butter, sugar, eggs, vanilla extract, and milk to the bananas. Whisk until well blended.
- Gradually stir the dry ingredients into the banana mixture. Mix just until combined—do not overmix. Gently fold in the cranberries and chopped nuts using a spatula.
- Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!