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!
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
Sofia’s Tips:
- 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!
Tried this recipe?Let us know how it was!