Description

This Easy Cranberry Banana Nut Bread is a moist, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, tart dried cranberries, and crunchy nuts, this quick bread combines sweet and tangy flavors with a tender crumb. Simple to prepare and baked to golden perfection, it’s a delightful treat that’s perfect for holiday mornings or anytime you crave a comforting homemade bread.

Ingredients

Scale

Wet Ingredients

2 ripe bananas, mashed (about 1 cup)
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Add-ins

1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries

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Instructions

Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Mix wet ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and well combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to ensure even distribution of dry components.
Mix wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which can make the bread tough.
Fold in nuts and cranberries: Carefully fold in the chopped walnuts or pecans and dried cranberries, distributing them evenly throughout the batter.
Pour batter and bake: Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
Cool the bread: Let the bread cool in the pan for about 10 minutes to set, then remove it from the pan and place on a wire rack to cool completely before slicing. This helps maintain its texture and prevents crumbling.

Notes

You can substitute fresh cranberries for dried; if using fresh, toss them in a little flour before adding to the batter to prevent them from sinking to the bottom.
For added sweetness and texture, consider topping the batter with a streusel or a glaze drizzle before baking.
This banana bread freezes very well; wrap it tightly and freeze for up to 3 months.