Cranberry Banana Bread is a fun way to give my Best Banana Bread a little something extra! It is soft, moist, and packed with ripe bananas and sweet-tart dried cranberries. And since it uses dried cranberries, you can make this bread all year long!
The cranberries make this especially nice for the holidays, but there is no reason to save it for December. For more ideas, check out my Best Cranberry Recipes for more sweet and tart treats to share.
Ingredients & Substitutions
- Bananas: Use 4 large, very ripe bananas for the best flavor and moisture. You need about 1 ¼ to 1 ½ cups mashed bananas. The riper and more spotted, the better.
- Unsalted butter: Melted butter adds richness and moisture. You can use salted butter; just reduce the added kosher salt slightly.
- Granulated sugar: Regular granulated sugar works best here. You can use an equal amount of light brown sugar for a slightly deeper flavor.
- Egg and vanilla: Use a room-temperature egg for better mixing. Vanilla adds a little extra flavor and can be omitted if needed.
- Flour, baking soda, baking powder, and salt: All-purpose flour works best. I have not tested this recipe with other types of flour.
- Dried cranberries: Sweetened dried cranberries work well and add a nice tart bite to the bread. Raisins or dried cherries can be used instead if you prefer.
Tips for the Best Cranberry Banana Bread
- Use very ripe bananas: The more ripe and spotted the bananas are, the more flavor and natural sweetness they will add.
- Measure the mashed bananas: Aim for 1 ¼ to 1 ½ cups. Using much more can make the bread too moist.
- Don’t overmix: Stir the batter just until the dry ingredients are incorporated. Overmixing can make the bread dense.
- Watch the top: If the bread is browning too quickly, loosely tent it with foil and continue baking until the center is done.
- Let it cool completely: Allow the bread to cool before slicing so the crumb has time to set and the slices hold together better.
FAQs
Can I use fresh cranberries?
I recommend dried cranberries for this recipe because they add sweetness and a chewy texture without adding extra moisture to the bread. Fresh cranberries can be quite tart and may change the texture and baking time. If you want to use fresh cranberries, I would recommend chopping them first and using about 1 cup.
Can I use frozen cranberries?
Yes, but I recommend thawing and draining them well before adding them to the batter. Pat them dry to remove as much extra moisture as possible.
How do I know when banana bread is done?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs, but no wet batter. If the top is browning too quickly while the center still needs more time, loosely tent the loaf with foil.
Why is my banana bread not moist?
The amount of mashed banana matters. Measure the bananas after mashing and aim for 1 ¼ to 1 ½ cups. Also, be careful not to overmix the batter, which can make the bread dense.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans would be delicious with the banana and cranberry flavors. You could also add a handful of white chocolate chips for a sweeter loaf.
Can I make this banana bread in a different size pan?
Yes. An 8 ½ x 4 ½-inch loaf pan will give you a taller loaf, while a 9 x 5-inch pan will make a slightly shorter loaf. Baking time may vary, so check for doneness with a toothpick.
How To Store Cranberry Banana Bread
Room temperature: Once completely cooled, wrap the banana bread tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 to 4 days.
To freeze: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Refrigerator (Not Recommended): I don’t recommend refrigerating banana bread because the cool, dry air can make it lose some of its soft texture.
Cranberry Banana Bread
Ingredients
- 4 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
- ⅓ cup (80 g) unsalted butter, melted, slightly cooled
- ¾ cup (165 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (186 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (85 g) dried cranberries
Instructions
- Preheat the oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. A 9 x 5-inch loaf pan will also work.
- In a large bowl, mash the bananas. Add the melted butter, sugar, egg, and vanilla. Mix until well combined.
- Add the flour, baking soda, baking powder, and salt. Stir by hand just until the dry ingredients are incorporated. Do not overmix.
- Gently fold in the dried cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes. If the top starts to brown too quickly, loosely tent the bread with foil. Continue baking for 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
