Cranberry Banana Bread
Soft. Extra-moist. Loaded with cranberries! The ultimate winter banana bread.
This Cranberry Banana Bread is a stunning feast for the eyes and beautifully pairs juicy cranberries with the warmth of a classic banana bread!
Do you ever find yourself with left over cranberries that you just don’t know what to do with?! If so, you’re not alone! Why not pair them with ripened bananas to make an *unexpectedly* DELICIOUS dessert!
The seemingly unconventional flavour combination produces the most beautiful, light, moist, and juicy dessert!! It far exceeded my expectations.
If you’re hesitant like I initially was, you are in for a real treat with this recipe! It is simple, soft and beautifully balanced. This one bowl recipe is sure to become a staple in your kitchen! Give it a try!
To make this recipe, you will need:
- Well Ripened Bananas (the more spots, the better!)
- Brown Sugar
- Eggs
- Oil (Coconut, Canola or any other light vegetable oil makes for the softest loaf)
- Milk (of your choice! The higher the fat content the better)
- Flour (All-purpose flour)
- Spice (Cinnamon)
- Cake essentials: (Baking soda, Salt)
Let’s make some Cranberry Banana Bread!
Start by preheating your oven to 325 F. Oil and flour a Bundt pan or 9×5 loaf pan.
In a large bowl, combine the eggs, mashed bananas, oil, milk, brown sugar, and vanilla. Beat well.
Add the baking soda, salt and cinnamon. Whisk until combined. Lastly, switch to a spatula/big spoon and stir in the flour, just until combined.
Fold roughly chopped cranberries into mixture.
Pour the batter into your prepared Bundt pan and sprinkle lightly with Demerara or other raw sugar.
Bake for ~60 minutes (longer if using a more filled 9×5 loaf pan). After 60 minutes, check loaf every 3-5 minutes or until a toothpick inserted into the centre comes out clean.
Cool in Bundt pan for 10 minutes. Loosen bread from pan with a knife. Invert onto wire cooling rack.
Enjoy!
Cranberry Banana Bread
Equipment
- large bowl
Ingredients
- 1/3 cup Vegetable Oil (Canola, melted coconut oil, or other light vegetable oil)
- 3/4 cup Brown Sugar
- 2 Eggs
- 1 cup Mashed Ripe Bananas (~2 1/2 medium or 2 large bananas)
- 1/4 cup Milk of Choice (dairy or almond)
- 1 tsp Baking Soda
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 1 3/4 cup All-purpose Flour
- 1 1/2 cup Fresh Cranberries
- Demerara Sugar for Sprinkling
Instructions
- Preheat oven to 325 F. Oil and flour Bundt pan.
- In a large bowl combine the eggs, mashed bananas, oil, milk, brown sugar, and vanilla. Beat well.
- Add the baking soda, salt and cinnamon. Whisk until combined. Lastly, switch to a spatula/big spoon and stir in the flour, just until combined
- Fold roughly chopped cranberries into mixture.
- Pour the batter into your prepared Bundt pan and sprinkle lightly with Demerara sugar.
- Bake for ~60 minutes, or until a toothpick inserted into the centre comes out clean
- Cool in bunt pan for 10 minutes. Loosen bread from pan with a knife. Invert onto wire cooling rack.
Notes
- Want to quickly ripen bananas?! You can put bananas in the freezer for 2-3 hours, until the skins look black and they have been flash ripened! 🙂
- Coconut oil can be substituted with Canola or any other, light vegetable oil
- When freezing loafs/cakes make sure to individually, double-wrap each with plastic wrap and tin foil or use a sealed freezer bag! (can be frozen for 3 months)
- This loaf is best stored in the fridge to prevent the cranberries from going bad on the counter if stored for more than a day at room temperature (warm a slice of the loaf for 10-20 seconds for a freshly baked taste!
I just made this recipe. It is delicious!!!!!!
I will definitely make this again and again!
The leftover cranberries can be frozen to be used for the next time I make this which I’m sure will be soon
Thank you
I just made this recipe. Cranberry banana bread, It is delicious!!!!!!
I will definitely make this again and again!
The leftover cranberries can be frozen to be used for the next time I make this which I’m sure will be soon
Thank you