Cranberry banana bread is a delightful variation of the traditional banana bread, combining the natural sweetness of ripe bananas with the tart, juicy burst of cranberries. This moist, flavorful loaf is the perfect balance of sweet and tangy, making it a versatile treat for any occasion, from cozy breakfasts to festive gatherings.
A Fresh Take on Banana Bread
While classic banana bread is beloved for its comforting flavor, the addition of cranberries adds a refreshing twist. The cranberries bring a pop of color and a tangy contrast that elevates the loaf, making it an eye-catching and delicious option for holidays or whenever you’re craving something unique.
What Makes It Special?
The combination of ripe bananas and cranberries creates a harmonious blend of flavors. The bananas keep the bread moist and sweet, while fresh or dried cranberries add bursts of tanginess. A hint of orange zest or cinnamon can enhance the overall flavor, creating a loaf that feels both familiar and fresh.
Ingredient Notes
Dry Ingredients:
All-Purpose Flour: Provides structure while keeping the bread tender.
Baking Powder and Baking Soda: Work together for a balanced rise, ensuring a light texture.
Fine Sea Salt: Enhances the overall flavor.
Sweet and Tangy Additions:
Fresh or Frozen Cranberries: Add a tart burst of flavor that balances the sweetness of the bananas.
Granulated Sugar: Used both in the batter and for coating the cranberries, adding sweetness and a slight crunch.
Wet Ingredients:
Mashed Bananas: Naturally sweet and moist, these create a tender crumb while contributing to the flavor.
Melted Unsalted Butter: Adds richness and ensures a soft texture.
Eggs: Bind the ingredients and provide structure.
Vanilla Extract: Enhances the flavor of the bananas and cranberries.
Optional Topping:
Coarse Sugar: Sprinkled on top for a delightful crunchy finish.
Serving Suggestions
Cranberry banana bread is best enjoyed warm, with a pat of butter or cream cheese spread on top. It pairs wonderfully with a cup of tea or coffee, and its festive look makes it an excellent addition to a holiday breakfast or brunch spread. For dessert, serve with a dollop of whipped cream or a drizzle of orange glaze.
Tips for a Perfect Loaf
Use ripe bananas: They provide natural sweetness and ensure a tender texture.
Coat cranberries in flour: This prevents them from sinking to the bottom of the batter.
Don’t overmix the batter: A gentle hand ensures a moist and fluffy loaf.
Cranberry banana bread is a delightful way to enjoy the flavors of the season. Its vibrant appearance and balanced taste make it a standout treat that’s as beautiful as it is delicious.
Cranberry Banana Bread
Ingredients
- 2 cups fresh or frozen cranberries
- 2 cups granulated sugar divided use
- 2 cups flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp fine sea salt
- 3 eggs
- 2 tsp pure vanilla extract
- 4 bananas mashed about 2 cups
- 14 Tbsp unsalted butter melted and cooled
- Coarse sugar for topping
Instructions
- Start by preheating your oven to 350°F. Grab a 10x5-inch loaf pan, give it a light coat of grease, and line it with parchment paper for an easy release later. Set it aside for now.
- Chop up the cranberries into rough pieces and toss them with 1 cup of sugar to coat. Set this vibrant mixture aside—it’s going to bring all the tart sweetness!
- In a large mixing bowl, combine the rest of the granulated sugar with the flour, baking powder, baking soda, and salt. Give it a good whisk to evenly blend everything.
- In a separate bowl, whisk together the mashed bananas, eggs, and a splash of vanilla extract. Pour this creamy banana mixture into the dry ingredients and stir gently until it’s just combined—don’t overmix!
- Fold in the sugared cranberries along with the melted butter, giving the batter a final stir. Pour everything into your prepared loaf pan, and for a little extra crunch and sparkle, sprinkle coarse sugar over the top.
- Pop the pan into the oven and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the loaf cool in the pan for 15 minutes, then carefully transfer it to a wire rack to finish cooling completely.
Notes
- Using frozen cranberries? No need to thaw—just chop and go!
- For a crunchy, golden topping, I love using Sugar in the Raw Turbinado Cane Sugar.
- Don’t have a 10x5-inch pan? Divide the batter between two 8x4-inch pans, and bake for 65-70 minutes instead.
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