Cranberry Banana Bread

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Colorful Cranberry Banana Bread is a tangy-sweet autumn treat. Fresh (or frozen!) cranberries provide lovely pops of flavor and color.

• Everyone’s favorite! If you’re looking for a crowd pleaser, banana bread is it! A recent poll showed 65% of American households have baked this quick bread at least once.
• Ready in 90 minutes: You can enjoy a warm slice in under two hours.
• Nutty, fruity, moist: This treat has so many delightful elements.
• No machine needed: You make this easy loaf quickly by hand.
• Perfect seasonal gift: Friends and family would be thrilled to receive a loaf of this holiday bread!

I was inspired to create this fall/winter version of banana bread because I knew bright, tart cranberries would pair perfectly with the luscious banana bread flavor. After testing this loaf a few times, I found that for the best results, make sure your cranberries are finely chopped so you don’t end up with big lumps in every bite. Also, to boost flavor and texture, toast the pecans in the oven until golden brown. Once you enjoy a hearty slice of this Cranberry Banana Bread, you won’t want to miss my recipes for Chocolate Chip Banana Bread, Pumpkin Banana Bread, and Blueberry Banana Bread!

Table of Contents

• What is Cranberry Banana Bread?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Cranberry Banana Bread
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Banana Bread Recipes

What is Cranberry Banana Bread?

• Cranberry Banana Bread is a moist quick bread featuring mashed ripe banana, fresh or frozen cranberries, and crunchy toasted pecans.
  • Flavor: Balanced sweetness with juicy tartness and buttery nuttiness
  • Texture: Moist and satisfyingly dense with chew and crunch from the cranberries and nuts
  • Main ingredients: Flour, sugar, butter, eggs, bananas, cranberries, and pecans
  • Great for: Snack with tea or coffee, breakfast, holiday season brunch, dessert, holiday parties, bake sales, lunch box treats, Thanksgiving, Christmas
• Cranberry Banana Bread is a seasonal twist on everyone’s number-one quick bread. Banana bread seems like it’s been around forever, but it’s actually less than 100 years old. Bananas weren’t widely available in many areas until refrigeration became widespread in the early 20th century. And then with the advent of baking powder and soda in the 1930s, the popularity of quick breads skyrocketed.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×5-inch (23×12 1/2 cm) loaf pan
• Parchment paper
• Whisk
• Silicone spatula
• Wire cooling rack

Key Ingredients and Substitutes

Mashed banana

• Mashed banana is the primary flavor in this tea bread.
• Importantly, the mashed banana also gives the loaf moisture, texture, and softness.
• It’s essential to use very ripe bananas for the best flavor. The skins should be well-spotted (but not black).
• Substitute: Instead of mashed banana, you can use an equal amount of applesauce. In this recipe, use 1 cup (8 oz/225 g) of applesauce.

Granulated sugar

• Granulated sugar adds sweetness to the banana cranberry loaf.
• Additionally, the granulated sugar also adds moisture to banana bread and contributes to its browning.
• Substitute: You can use the same amount of light or dark brown sugar or coconut sugar instead of granulated sugar.

Butter

• Butter contributes to a lush, tender crumb.
• In addition, butter gives the bread richness and deep flavor.
• Substitute: You can use neutral oil (like vegetable or canola oil) instead. This will give the loaf a lighter texture. You can use an equal amount of coconut oil—it will give the bread a subtle coconut taste.
  • Since oil is 100% fat (unlike butter, which contains some water), you use less oil than butter.
  • In this recipe, use 3 3/4 tablespoons (1.9 fl oz/55 ml).

Eggs

• Eggs bring the banana cranberry bread ingredients together into a cohesive batter.
• Additionally, the eggs give this cranberry bread structure, moisture, and flavor.
• Substitute: For an eggless version, use a flax or chia seed egg instead. For each egg, mix 3 tablespoons of ground flaxseed or chia seed with 1 tablespoon of water. Let sit for 5 minutes before mixing with the other ingredients.
  • I have great tips for baking without eggs in my guide, The 12 Best Egg Substitutes in Baking Recipes and How to Use Them.

Whole milk

• Whole milk gives my cranberry nut quick bread moisture and richness.
• Substitute: Instead of dairy milk, use a plant milk of your choice, like almond milk, cashew milk, or coconut milk.

Vanilla extract

• Vanilla extract enhances the banana flavor, adding warmth and depth to the bread.
• Substitute: Use an equal amount of Vanilla Bean Paste if you prefer.

All-purpose flour

• All-purpose flour is the ideal choice for giving your cranberry banana bread the perfect amount of structure, along with a tender crumb.
• Substitutes: For a more robust texture, you can replace half of the all-purpose flour with whole-wheat flour.
  • If you’re looking for a gluten-free banana bread, replace the all-purpose flour with a gluten free baking mix (my Easy Almond Flour Baking Mix is great here) or another gluten free flour.

Baking powder

• Baking powder makes this cranberry banana nut bread rise.

Salt

• Salt is necessary to bring out the flavors in this recipe. Don’t leave it out—the banana bread will taste flat.

Cranberries

• Cranberries (fresh or frozen) add juicy texture and lovely tart flavor.
• Cranberries are typically available in markets during the season, which runs from September to December. Look for firm, glossy, deep red/burgundy berries.
• A traditional way to test cranberries for freshness is the bounce test! A fresh cranberry will bounce when dropped.
• Substitutes: You can use frozen cranberries in this recipe (don’t defrost the frozen berries before using).
  • You can also use dried cranberries, but because they have a more intense flavor than fresh ones, reduce the amount to 1 cup (5 oz/142 g). Chop them before using.

Pecans

• Pecans add a lovely crunch and give the bread texture and heft.
• Additionally, the pecans add a buttery, nutty flavor.
• For optimal flavor, be sure to toast your nuts before using them.
• Substitutes: You can use an equal amount of toasted, chopped hazelnuts or walnuts instead.

How to Make Cranberry Banana Bread

1. Prepare to bake: Preheat the oven to 350°F (180°C) and butter and line a 9×5 inch (23×12 ½ cm) loaf pan. Set aside.
2. Combine banana, sugar, and butter: In a medium bowl, mix together the banana, sugar, and butter until smooth.

3. Mix in other wet ingredients: Whisk in the eggs, one at a time, followed by the milk and vanilla extract.

4. Mix dry ingredients: In a separate medium bowl, combine the flour, baking powder, and salt. Fold the flour mixture into the wet ingredients until just combined, then mix in the cranberries and pecans.

5. Bake: Spread into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Serve: Slice and enjoy warm.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Best bananas: Whenever you’re baking with bananas, use very ripe fruit with well-spotted (but not fully black) skin for the best flavor.
• Freeze and save: If you have bananas that are at the perfect ripeness but you aren’t ready to bake with them, you can peel and freeze them for later use. Defrost and mash just before baking.
• Cranberry options: You can use fresh or frozen cranberries for this recipe. If using frozen berries, do not defrost them before chopping and folding them into your batter.
• Year-round berries: Dried cranberries are more readily available throughout the year and can be used in this recipe, although the results will be slightly different. To use dried cranberries, reduce the amount to 1 cup (5 oz/142 g) and roughly chop them before folding them into the batter.
• Topping options: As the bread cools, you can make a quick vanilla glaze if you’d like.
  • Combine ¼ cup (1oz/28g) powdered sugar, sifted, with 1 teaspoon milk and 1 teaspoon vanilla extract until smooth.
  • Pour the glaze over the bread and let set for 30 minutes.

Make Ahead and Storage Instructions

• Make-ahead tips: You can make this cranberry banana bread ahead of time and freeze it.
  • Bake the bread, cool, wrap well, and place in a freezer bag or freezer-safe container.
  • Store in the freezer for up to two months.
  • Defrost at room temperature for one hour.
• How to store leftovers:
  • Store at room temperature for two days, or in the fridge for up to five days.
  • For longer storage, freeze leftover banana cranberry bread in an airtight container for up to 2 months. Defrost at room temperature for one hour.

FAQs

Can I make this cranberry banana bread loaf gluten-free?

• Yes, you can make this cranberry banana bread loaf gluten-free.
• Simply replace the AP flour with a gluten-free baking mix, either a homemade one like my Easy Almond Flour Baking Mix or a store-bought mix,  or another gluten free flour.
• Also, make sure the other ingredients you use are certified gluten-free.

Can I make this banana cranberry bread without eggs?

• Yes, you can make this banana cranberry bread without eggs.
• For each egg, mix 3 tablespoons of ground flaxseed or chia seed with 1 tablespoon of water. Let the mixture sit for 5 minutes before adding it to the other ingredients.
• Check out my guide, “The 12 Best Egg Substitutes in Baking Recipes and How to Use Them,” for more tips on baking without eggs.

What kinds of mix-ins can I use in this recipe?

• Mix in 3/4 cup (4.5 oz/125 g) white chocolate chips for creamy sweetness and an elegant look.
• Continue the fruity vibe by adding 1 tablespoon of orange zest.
• Pump up the spice by adding your choice of 1 teaspoon of cinnamon, or 1/4 teaspoon of nutmeg or ginger (or use all three if you prefer!).
• Mixing in 1/2 cup of coconut flakes (1 1/2 oz/43 g) gives a delicious tropical note.

Can I get some suggestions about how to serve this banana cranberry teabread?

• Serve warm slices of the banana cranberry teabread with butter, compound butter, or cream cheese.
• Make a cranberry banana bread sundae: top a slice with Vanilla Ice Cream, Banana Ice Cream, or Gingerbread Cookie Ice Cream, Butterscotch Sauce, and Whipped Cream.
• Use cubes of this cranberry tea bread as a base for an elegant trifle.
• Make French toast with slices of this banana cranberry loaf.

More Banana Bread Recipes

• Banana Bread Brownies
• Cream Cheese Swirl Banana Bread
• Gluten-Free Banana Bread
• Banana Bread Pudding
• Sourdough Banana Bread

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