5.0 from 15 votes
Cranberry Banana Nut Bread
This cranberry banana nut bread is festive, flavorful and combines ripe bananas with the sweet and tangy taste of fresh cranberries.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 16 slices
Calories: 258 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- ½ cup chopped walnuts (or hazelnuts or pecans)
- ¾ cup dried cranberries
- ¾ cup granulated sugar
- ¼ cup brown sugar (lightly packed)
- ½ cup butter (softened)
- 2 large eggs (room temperature)
- ¼ cup milk (I use 2% milk)
- 1 teaspoon vanilla extract
- 2 medium-large bananas (mashed)
GLAZE
- 1-2 cups powdered sugar
- 2-4 tablespoons milk or cream
- ½-1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray a 9 inch / 23cm loaf pan.
- Soak the cranberries in boiling water for 15 minutes, drain well and paper towel dry.
- In a large bowl whisk together the flour, baking powder, salt, nuts and drained cranberries. Set aside.
- In the mixing bowl cream the sugars and butter for 2 minutes. Add the eggs and beat, add the milk and vanilla beat to combine. Using a wooden spoon or spatula stir in the mashed bananas just until combined. Add the flour mixture and stir just to combine, 14-15 stirs (no more). The batter will be lumpy.
- Transfer the batter to the prepared pan. Bake 60-70 minutes or until a toothpick comes out clean or a few crumbs attached. Let cool in the pan 10-15 minutes then remove to a wire rack to cool completely. Drizzle with the glaze if desired before serving. Enjoy!
Cup of Yum
GLAZE
- In a medium bowl whisk together the powdered sugar (sift it first if you find it lumpy) vanilla and milk, start with 1-2 tablespoons and add if needed to arrive at desired thickness. Drizzle or spread over cooled loaf.
Notes
- This cranberry banana bread should stay fresh for 3-4 days when stored in a sealed container at room temperature away from direct sunlight.
- This loaf freezes well but it is better to do so without the glaze. Cool completely then wrap in plastic wrap then foil and store in an airtight container in the freezer for up to two months. Thaw in the refrigerator overnight, then unwrap, add the glaze and enjoy.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
62mg
(3%)
Potassium
165mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
231IU
(5%)
Vitamin C
2mg
(2%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 62mg | 3% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.