Cranberry Banana Bread
User Reviews
5
Cranberry Banana Bread
Description
Cranberry banana bread is a loaf-style quick bread incorporating mashed ultra-ripe bananas, fresh chopped cranberries, and nuts for texture. The recipe begins by creaming sugar and softened butter, then adding mashed bananas, milk, vanilla, and eggs. The dry ingredients including flour, baking powder, and salt are mixed just until moistened to avoid overworking the batter. Chopped nuts and cranberries are folded in last.
The batter is poured into a greased or parchment-lined loaf pan and baked at 350°F until a toothpick inserted in the center comes out clean. The result is a moist bread with a soft crumb, lightly sweet and punctuated by tart cranberries and nutty bites. Using very ripe bananas enhances sweetness and moisture in the final bread. This bread works well as a breakfast or snack option, enjoyed plain or with butter.
Notes recommend using an 8½ by 4½ inch loaf pan for best proportions and mention that bake times may vary depending on pan size and oven conditions. Overripe bananas with dark peel work best for natural sweetness. Nutrition details are estimated with common calculators.
Ingredients
- 1 cup sugar
- 5 TBSP butter softened, unsalted
- 1 cup banana mashed, ultra-ripe
- ¼ cup milk
- 2 egg large
- 1 tsp vanilla extract pure
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup nuts walnuts, pecans, and/or pistachios, chopped
- 1.5 cups Cranberry coarsely chopped, fresh
Instructions
- Preheat the oven to 350°F. Set oven rack to center position.
- Grease an 8 1/2 by 4 1/2 inch loaf pan. For easy bread removal, you can also place a "sling" of parchment paper into the pan horizontally with a bit hanging over the edges to help you lift out the loaf. I love this trick!
- Mix sugar and butter in a medium mixing bowl until completely blended.
- Add banana, milk, vanilla, and eggs. Mix well.
- Add dry ingredients, mixing just until moist. Stir in nuts and cranberries.
- Spread batter evenly in the loaf pan.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from pan, cool on rack.
Notes
- Use very ripe bananas with dark skins for maximum sweetness and moistness.
- Adjust baking time based on the size of your loaf pan and your oven's characteristics.
- Consider lining your pan with parchment paper sling to remove the loaf easily without breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 112mg | 5% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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