Super Cranberry banana bread Recipe

This Cranberry Banana Bread is a delicious and fluffy way to use fresh Fall cranberries. This easy cranberry banana bread recipe is delicious & simple to make. The flavor combination of a little sweet cranberries and sweet bananas will win you over.  This Cranberry banana bread is a delightful breakfast, morning meal, lunch, or good dinner.

You can use frozen or fresh cranberries in my recipe. If you prefer a sweeter banana bread, you may add dried cranberries. If you have not tried this recipe before, please check my recipe for Cranberry Banana Bread at least one time. 

I am excited to share this recipe for Cranberry Banana Bread at the insistence of some particular clients. If you are a lover of banana bread then it is for you.banana other many recipe.

 Cranberry banana bread Recipe

This Cranberry Banana Bread is a delicious and fluffy way to use fresh Fall cranberries. This easy cranberry banana bread recipe is delicious & simple to make. This Cranberry banana bread is a delicious breakfast, morning meal, lunch, or good dinner.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Cranberry banana bread

Cuisine American

Servings 4

Calories 384 kcal

Equipment

• 10×5-inch Loaf Pan
• Mixing bowl
• Measuring Cups and Spoons
• Silicone Spatula Set

Ingredients

  

• 210 g fresh or frozen cranberries
• 380 g granulated sugar divided use
• 250 g flour
• 13 g baking powder
• 8 g baking soda
• 10 g sea salt
• 3 to 4 eggs
• 25 g pure vanilla extract
• 4 bananas mashed
• 200 g unsalted butter melted and cooled
• Coarse sugar for topping

Instructions

 

• Set oven temperature to 350°F. Line a 10×5-inch loaf pan with sheet parchment and grease it.
• Chop the cranberries coarsely. Add 200 g of the sugar and stir them together.
• Mix the flour, baking powder, baking soda, salt, and the remaining granulated sugar in a big bowl.
• Beat the eggs, vanilla extract, and mashed bananas together in a different bowl. Mix until just mixed after adding the liquid to the dry ingredients.
• Mix in the hot butter and the sugared cranberries until well combined. After the loaf pan is ready, pour the batter into it. Add some coarse sugar on top.
• When an instrument inserted into the middle of the cake comes out clean, bake for one hour and ten minutes. After allowing the pan to cool for fifteen minutes, move it to a wire rack to finish cooling.

Notes

• Don’t thaw frozen cranberries before coarsely chopping them.
• Sugar in the Raw Turbinado Cane Sugar is my favorite coarse sugar to use as a topping for breads and muffins.
• Should you be lacking a 10×5-inch loaf pan, you can split the batter into two 8×4-inch loaf pans that have been lined and greased, then bake them for 65 to 70 minutes.

Keyword Cranberry banana bread

RATING 4.9 (43)

How to make Cranberry banana bread

Ingredients you will need

The ingredients for my cranberry banana bread are as follows:

• 210 g fresh or frozen cranberries
• 380 g granulated sugar divided use
• 250 g flour
• 13 g baking powder
• 8 g baking soda
• 10 g sea salt
• 3 to 4 eggs
• 25 g pure vanilla extract
• 4 bananas mashed 
• 200 g unsalted butter melted and cooled
• Coarse sugar for topping

Step-by-step instructions

1. Set oven temperature to 350°F. Line a 10×5-inch loaf pan with sheet parchment and grease it.
2. Chop the cranberries coarsely. Add 200 g of the sugar and stir them together.
3. Mix the flour, baking powder, baking soda, salt, and the remaining granulated sugar in a big bowl.
4. Beat the eggs, vanilla extract, and mashed bananas together in a different bowl. Mix until just mixed after adding the liquid to the dry ingredients.
5. Mix in the hot butter and the sugared cranberries until well combined. After the loaf pan is ready, pour the batter into it. Add some coarse sugar on top.
6. When an instrument inserted into the middle of the cake comes out clean, bake for one hour and ten minutes. After allowing the pan to cool for fifteen minutes, move it to a wire rack to finish cooling.

Storage instructions

Cranberry banana bread can be kept for up to three days at room temperature or for up to five days in the refrigerator when properly covered. For extended storage, the bread can also be frozen.

Place a layer of plastic wrap and then heavy-duty foil over the entire loaf, and freeze for up to one month. Allow to thaw for a few hours at room temperature.

An alternative is to freeze individual slices in a zip-top freezer bag after covering them with plastic wrap. For up to a month, freeze. Thaw and warm a slice in the microwave for 30 to 60 seconds after unwrapping before serving.

FAQs

Can I use dried cranberries instead of fresh ones?

This recipe has not been tested with dried cranberries; it is specifically meant to be made with fresh cranberries. 

I’m using frozen cranberries. Do I need to thaw them?

Nope! I suggest freezing them until you roughly chop them. There’s a greater likelihood that they will start to discolor the bread batter if you thaw them.

I don’t have a 10×5-inch loaf pan. What can I use instead?

Use a 10×5-inch loaf pan to make this cranberry banana bread. If you have two 8×4-inch loaf pans, you can split the batter and bake them for 65 to 70 minutes each.

What are dried cranberries?

Dehydrated fresh cranberries are called dried cranberries. Dried cranberries are sweeter than fresh or frozen cranberries because of their lower water content. Furthermore, a lot of dried cranberries that are sold commercially have additional sugar added.  Dried, fresh, or frozen cranberries can all be used to make banana cranberry bread.