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Cranberry Banana Bread – Pizzazzerie

 This Cranberry Banana Bread is the perfect blend of sweet bananas and tart cranberries, making it an ideal treat for the holiday season! It’s moist, delicious and also makes a lovely gift for neighbors of friends!

Cranberry Banana Bread Loaf

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This Cranberry Banana Bread is the perfect holiday treat! Serve it as a breakfast loaf with a bit of butter, enjoy it as an afternoon snack with a cup of tea, or dress it up with a glaze for dessert. Add it to your holiday spread and watch it disappear!

Ingredient Notes

BUTTER: Use unsalted butter at room temperature for a rich and tender crumb. If you only have salted butter, reduce the salt in the recipe slightly.

BANANAS: Ripe bananas are key! The more spots on the peel, the sweeter and more flavorful your bread will be. So save some extra bananas and let them ripen, it will be worth it!

CRANBERRIES: Fresh or frozen cranberries work perfectly. Toss them in flour to prevent them from sinking while baking!

cranberries tossed in flour for banana bread

FLOUR: All-purpose flour is used here for a classic texture. If you want to make this bread gluten-free, use a 1:1 gluten-free flour substitute.

cranberry banana bread

Top Tips for Cranberry Banana Bread

Don’t Over-mix: Once you combine the wet and dry ingredients, mix until just combined. Over-mixing can make your bread dense.

Room Temperature Ingredients: Bring your butter (and eggs too if you have time) to room temperature.

Prep Your Pan: Use parchment paper or grease your loaf pan well to make removing the bread a breeze.

Check Doneness: Insert a knife into the center of the bread. If it comes out clean or with a few moist crumbs, it’s done! Ovens can vary quite a bit so watch your bread carefully so you don’t over-bake it.

The Secret to Moist Cranberry Banana Bread

The secret to moist Cranberry Banana Bread lies in the bananas. Make sure they’re overripe, with plenty of brown spots. These bananas bring the best sweetness and keep the bread super moist. Pair that with room-temperature butter and eggs, and you’re guaranteed a moist, flavorful loaf every time! Just be sure not to over-bake your bread.

cranberry banana bread

Make-Ahead: You can prepare the batter and refrigerate it for up to 12 hours before baking. Bring it to room temperature before popping it into the oven.

Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual slices for 15-20 seconds.

Enjoy a slice of warm, homemade Cranberry Banana Bread with your morning coffee or as a sweet treat any time of day. This easy recipe combines the classic flavors of banana bread with bursts of tart cranberries, making it a must-try for your next holidaybaking session!

More Cranberry Favorites

cranberry banana bread

Cranberry Banana Bread

Author: Courtney Whitmore

Full of cranberries, you’ll love this moist cranberry banana bread recipe!

SERVINGS 12 slices

Prep Time 15minutes 

Cook Time 50minutes 

Total Time 1hour  5minutes 

  • 1/2 cup butter – room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 2 ripe bananas
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups cranberries

  • Preheat your oven to 350°F (175°C). Grease well or line a 9×5-inch loaf pan with parchment paper.

  • In the bowl of a stand mixer (or using a large bowl and hand-held mixer), cream together butter and sugar until light and fluffy. Add eggs, one at a time, and mix until combined. Beat in vanilla extract. Mash ripe bananas and add to mixture, mixing until combined. 

  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Slowly add dry ingredients to banana mixture until just combined. Don’t over-mix. 

  • Toss cranberries in a coating of flour and fold gently into the batter. 

  • Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Ovens vary so watch carefully. You might have to add an additional 5-10 minutes of baking time if needed.

  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Use more or less cranberries to your taste. This Cranberry Banana Bread is a family favorite, it’s easy to make and so delicious! 

Calories: 239kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 47mgSodium: 267mgPotassium: 89mgFiber: 1gSugar: 19gVitamin A: 295IUVitamin C: 3mgCalcium: 26mgIron: 1.2mg

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