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–+ servings
moist cranberry banana loaf

Cranberry Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 9x5-inch loaf pan
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Knife

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 3 medium ripe bananas mashed about 1 1/4 cups
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries rinsed and dried
  • 1/2 cup chopped walnuts toasted optional
  • 1 tablespoon all-purpose flour for coating cranberries

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a mixing bowl whisk together 1 1/2 cups flour, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In a second mixing bowl whisk the melted butter, granulated sugar, and brown sugar until smooth and slightly thickened.
  • Add the eggs to the butter mixture one at a time, whisking well after each addition.
  • Whisk in the mashed bananas and vanilla extract until the mixture is smooth and uniform.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
  • In a small bowl toss the cranberries with 1 tablespoon flour to coat them lightly.
  • Gently fold the floured cranberries and chopped walnuts into the batter until evenly distributed, avoiding overmixing.
  • Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes.
  • Carefully lift or turn out the loaf from the pan and let it cool on the wire rack for at least 5 more minutes before slicing and serving.

Notes

For best results, use very ripe bananas with plenty of brown spots for more sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the bread tender. If using frozen cranberries, do not thaw them first and extend the bake time by a few minutes if needed, checking with a toothpick. Toasting the walnuts before adding intensifies their flavor, and you can substitute pecans or omit nuts entirely if preferred. This bread slices more cleanly once fully cooled, and it keeps well wrapped at room temperature for 2–3 days or can be frozen in slices for quick breakfasts or snacks.
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