This post may contain affiliate links. Read my disclosure policy.
If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist Banana Cranberry Bread studded with tart ruby cranberries!
Banana Cranberry Bread
Banana Cranberry BreadThis Banana Cranberry is moist and delicious! I love the contrast of the sweet bananas with the tart cranberries in each bite. Some other banana bread recipes you may enjoy are Banana Nut Bread, Petite Chocolate Chip Banana Bread Loaves, and Pumpkin Banana Bread.
It’s snowing here today – the kind of day I look for any excuse to turn on my oven so I can warm up my home with the scent of fresh baked goodness. With ripe bananas on my counter, and some cranberries left over from yesterday’s pear-cranberry crumble, I knew exactly what I wanted to make.
How To Make Banana Cranberry Bread
Banana Cranberry Bread
If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!
Yield: 16 servings
Serving Size: 1 slice
Ingredients
- 1 cup fresh or frozen cranberries
- 2 tbsp sugar
- 2 tbsp water
- baking spray
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/2 cup light brown sugar, not packed
- 2 large egg whites
- 3 ripe medium bananas, lightly mashed
- 1 1/2 tsp vanilla extract
- 1/2 tbsp turbinado sugar
Instructions
- In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.
- Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and blend at low speed until combined, do not over mix.
- Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Serving: 1 slice, Calories: 94 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 105 mg, Fiber: 2 g, Sugar: 11 g
Categories:
can I substitute gf flour?
what size bread pans are you using?
Made this into muffins, used parchment paper liners, Used greek nonfat yogurt instead of butter, and swerve sugar replacement. As one other reviewer I added some cinnamon, and cardomon. Baked 25 minutes at 350 and they turned out great. Love the cranberries in this. Not hard to do, great use of overripe banana and I seem to always have a bunch of left over whole cranberries in the freezer.
This is now my favorite Banana Bread recipe. I’ve made it  3 times in the last 3 weeks. I use 1/2 bread flour and 1/2 oatmeal flour (I don’t like whole wheat flour) and use 1 large whole egg and a heaping tablespoon  of apple sauce. It comes out delicious.Â
Thank you. I will make it this way. I don’t care for whole wheat flour either.