Go Back
This Cranberry Banana Bread combines the natural sweetness of ripe bananas with the tartness of fresh or frozen cranberries. The rich butter and warm vanilla add depth to the flavor, while the coarse sugar topping provides a delightful crunch. It's a perfect balance of sweet and tangy, ideal for breakfast, a snack, or dessert!

Cranberry Banana Bread

This Cranberry Banana Bread combines the natural sweetness of ripe bananas with the tartness of fresh or frozen cranberries. The rich butter and warm vanilla add depth to the flavor, while the coarse sugar topping provides a delightful crunch. It's a perfect balance of sweet and tangy, ideal for breakfast, a snack, or dessert!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 12

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.
Keyword Banana Bread, Cranberry Banana Bread