Cranberry Banana Bread
Cranberry Banana Bread is soft, moist, and full of ripe banana flavor with sweet-tart dried cranberries in every bite. It is easy to make, perfect for breakfast or a snack, and just right for the holidays or any time of year!
Servings: 8 slices
Calories: 353kcal
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.
Nutrition
Serving: 1slice | Calories: 353kcal