Cranberry banana bread is sweet and flavorful with bursts of cranberry in every bite. You will love the subtle banana flavor with the tartness of the cranberry and perfect to enjoy for breakfast or an afternoon treat.

Cranberry Banana Bread

This time of year I always seem to have overripe bananas laying around. The other day when I was about to whip up my Air Fryer Banana Cake (which is delicious by the way!), my son said, “Again?” To his defense, we had had it twice last week. I knew I needed to mix it up a bit so I decided to make this Cranberry Banana Bread! He and I fell in love instantly! We loved the tartness of the cranberries mixed with the subtle banana flavor all in one loaf of bread.

You will love the flavor combination and how easy it is to make! It is the perfect way to use your bananas and extra cranberries this time of year.

How to Make Cranberry Banana Bread

Preheat the oven to 350 degrees. Prepare a loaf pan with nonstick cooking spray.
Beat the butter at medium speed until creamy, about 3 minutes. Scrape down the sides and add the butter, beating for about 5 minutes or until fluffy. Scrape down the sides again and add the banana, milk, and eggs. Beat until well blended.
Stir the baking powder into the flour and then add the flour to the wet ingredients a little at a time, scraping the sides down as needed, until it is just mixed.

Stir the baking powder into the flour and then add the flour to the wet ingredients a little at a time,

Stir in the cranberries and nuts.

Transfer the batter to the loaf pan.

Bake for 1 hour to 1 hour 10 minutes or until a toothpick inserted in the middle returns clean.

Allow to cool in the pan for 10 minutes before transferring to cool on a wire rack.

Tips Tricks and FAQs

You can omit the pecans or walnuts if you prefer.
Right after this cranberry banana bread comes out of the oven the flavor of the bread will be overpowered by the tartness of the cranberries. As it cools this mellows a bit and becomes a delicious combination.
If the fresh cranberries are too tart, you can opt for dried cranberries instead.
Mellow the cranberries out a bit more in this bread with a delicious vanilla glaze. To make this mix 2 cups of powdered sugar 3 TBS of milk and 1 tsp of vanilla. Add more milk if needed to thin it more.

Storage

Store your cranberry banana bread wrapped at room temperature for up to 5 days.

Can I freeze Cranberry Banana Bread?

Yes, this bread freezes nicely. Wrap it tightly in plastic wrap and then again with foil. Store it in the freezer for up to two months. When you are ready to enjoy, thaw at room temperature and enjoy.

Can you use Craisins instead of fresh cranberries?

Yes, you can substitute dried cranberries instead of fresh cranberries. You will want to reduce the cranberries by ¼ cup. Since this recipe calls for 1 ½ cups of fresh cranberries you will want to use 1 ¼ cups of cranberries.

Cranberry Banana Bread

Ingredients

½ cup (1 stick) butter, room temperature
1 cup sugar
1 cup mashed banana (2 to 3 bananas)
¼ cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1 ½ cups chopped fresh cranberries
½ cup chopped pecans or walnuts

Instructions

Preheat the oven to 350 degrees. Prepare a loaf pan with nonstick cooking spray.
Beat the butter at medium speed until creamy, about 3 minutes. Scrape down the sides and add the butter, beating for about 5 minutes or until fluffy. Scrape down the sides again and add the banana, milk, and eggs. Beat until well blended.
Stir the baking powder into the flour and then add the flour to the wet ingredients a little at a time, scraping the sides down as needed, until it is just mixed.
Stir in the cranberries and nuts.
Transfer the batter to the loaf pan.
Bake for 1 hour to 1 hour 10 minutes or until a toothpick inserted in the middle returns clean.
Allow cooling in the pan for 10 minutes before transferring to cool on a wire rack.

Notes

Makes 1 loaf

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 97mgCarbohydrates: 40gFiber: 2gSugar: 20gProtein: 4g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Cranberry Banana Bread