Banana Bread Cranberry Recipe
This Banana Bread Cranberry Recipe combines the sweetness of ripe bananas with the tartness of fresh cranberries for a moist, flavorful loaf. Easy to make and perfect for any time of day, it’s a delicious twist on a classic. Enjoy it as breakfast, a snack, or dessert—simple, wholesome, and bursting with vibrant taste.
Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- 9×5-inch loaf pan
- Spatula
- Cooling rack
- Oven
Ingredients
- 2 ripe bananas mashed (about 1 cup)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/3 cup melted unsalted butter
- 2 large eggs at room temperature
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon optional for extra warmth
- 1 cup dried cranberries or fresh cranberries roughly chopped
- 1/4 cup chopped walnuts optional for added crunch
Instructions
Preheat the Oven
- I start by preheating my oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
Prepare the Wet Ingredients
- In a large mixing bowl, I mash the bananas until smooth. I whisk in the granulated sugar, brown sugar, melted butter, eggs, Greek yogurt, and vanilla extract until everything is well combined.
Mix the Dry Ingredients
- In a separate bowl, I combine the all-purpose flour, baking soda, salt, and cinnamon. Gently whisk them together to ensure even distribution.
Combine Wet and Dry Mixtures
- I slowly fold the dry ingredients into the wet mixture, being careful not to overmix. The key is to stir just until the flour disappears. I then gently fold in the dried cranberries and walnuts, ensuring they are evenly distributed.
Pour and Bake
- I pour the batter into the prepared loaf pan, spreading it out evenly. I bake it in the preheated oven for about 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Once baked, I let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. After it has cooled completely, I slice it and enjoy.
Notes
For a healthier twist, I sometimes use whole wheat flour for half of the all-purpose flour or swap out the granulated sugar for coconut sugar. This adds extra depth to the flavor and a slight boost in fiber.
If using fresh cranberries, coat them lightly in flour to prevent sinking. Remember not to overmix the batter, as this can make the bread dense. Gentle mixing ensures a tender and fluffy texture.