Recipes

Cranberry Banana Bread

The story of cranberry banana bread:

Post-Thanksgiving, cranberries were on sale at the store. How could I pass that up? I bought a bag without having a plan, just knowing that I’d do something with them.

Three bananas were patiently waiting on our counter for someone to eat them. Instead of being eaten, they were forgotten. The bananas were a nice shade of overripe when I noticed them hiding behind the utensil holder.

Due to a special baking request, I had a fresh carton of buttermilk in the refrigerator. It only had ½ cup taken out of it, and I needed a recipe to use up some more of it!

So, instead of stars or universes colliding, it was cranberries and bananas and buttermilk. And let me tell you, it was a tasty collision. Adapting my chocolate chip buttermilk banana bread recipe, I made a few tweaks and voila! It was really, really good. So I wanted to share it! This wasn’t a recipe I was planning to feature on the blog, so please excuse the lack of step-by-step photos. Yes, I could wait and make another loaf, but my waistline will thank you to settle for just finished product photos.

The only caveat: you have to really like cranberries. Cranberries are a rather “loud” flavor, and being thrown in the loaf whole, you will get a few bites of in-your-face cranberry sourness. But! The banana bread is tender and sweet and compliments the cranberries nicely. The nutmeg adds a little holiday flavor and smells great during baking.

Without further ado, here is banana bread made Christmassy with cranberries:

Cranberry Banana Bread

Makes one loaf

3 overripe bananas (approximately 1 & ½ cups)

¼ cup canola or vegetable oil

½ cup buttermilk

2 large eggs

1 tsp vanilla

1 cup granulated sugar

2 cups all-purpose flour

¼ teaspoon sea salt

½ teaspoon baking soda

1 teaspoon baking powder

Pinch of nutmeg

1 generous cup cranberries (already washed and ready to go)

Preheat the oven to 350°F.

Grease and flour a 9×5 loaf pan.

In a large bowl, mash the overripe bananas. (I used my potato masher, but a fork works just as well!)

Add in oil, buttermilk, eggs, and vanilla. Mix together until combined.

In a separate bowl, or on top of the banana mixture if you’d rather not have another dish to wash, stir together the sugar, flour, sea salt, baking soda, baking powder, and nutmeg.

Stir the dry ingredients with the banana mixture until just combined.

Fold the cranberries into the dough.

Pour into your prepared loaf pan and bake for 60 to 70 minutes or until a baking skewer inserted into the center comes out clean.

Let cool and enjoy!

Baked loaf of cranberry banana bread.

Print

Cranberry Banana Bread

Course Snack
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 1 Loaf
Julie at Baking and Other Important Matters

Ingredients

  • 3 overripe bananas (approx 1 & 1/2 cups)
  • 1/4 cup canola or vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of nutmeg
  • 1 generous cup cranberries (washed)

Instructions

  1. Preheat the oven to 350°F.
  2. Grease and flour a 9x5 loaf pan.

  3. In a large bowl, mash the overripe bananas.
  4. Add in oil, buttermilk, eggs, and vanilla. Mix together until combined.
  5. In a separate bowl, or on top of the banana mixture if you’d rather not have another dish to wash, stir together the sugar, flour, sea salt, baking soda, baking powder, and nutmeg.
  6. Stir the dry ingredients with the banana mixture until just combined.
  7. Fold the cranberries into the dough.

  8. Pour into your prepared loaf pan and bake for 60 to 70 minutes or until a baking skewer inserted into the center comes out clean.
  9. Let cool and enjoy!

4 thoughts on “Cranberry Banana Bread

  1. That looks beautiful and delicious! Being a cranberry fan, I now have a reason to stock up and put some in the freezer to last through cold weather!
    I love the pictures you included!

  2. Having just baked a lemon/almond/blueberry/blackberry loaf, this recipe will have to wait. But I will try it! Thank you for your creativity and for sharing the recipe!

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