Cranberry Banana Bread
Moist banana bread with slightly tart, fresh cranberries dispersed throughout is what makes Cranberry Banana Bread so good! Makes great muffins too!
Equipment
- 1 loaf pan
- Mixing bowl
- nonstick cooking/baking spray
Ingredients
- 1 cup white sugar
- 1/2 cup unsalted butter softened
- 2 very ripe bananas mashed
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup chopped walnuts
- 1 1/2 cups coarsely chopped cranberries
Instructions
- Preheat oven to 350°.
- Mix sugar and butter together in a large bowl until completely blended. Add banana, vanilla, milk, and eggs. Mix until combined.
- Add to the wet ingredients: flour, baking powder, walnuts, and cranberries. Mix until fully incorporated (without over-mixing) 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.(Muffin pan) 27-29 minutes(Mini muffin pan) 15-16 minutes
Notes
- Instead of trying to hand-chop small cranberries, I pulse them in my food processor.
- Make sure to use the "spoon & level" method for measuring flour.
- The darker the bananas, the sweeter, more pronounced banana flavor in the bread!
- This bread can be stored in an air-tight container or wrapped tightly in foil at room temperature for 3-4 days or 5-6 days in the refrigerator.
Tried this recipe?Let us know how it was!