Get ready to transform your ordinary baking routine into an extraordinary culinary adventure with this mouthwatering Cranberry Banana Bread! Imagine biting into a slice of pure comfort that combines the sweet, creamy richness of ripe bananas with the tart, vibrant burst of fresh cranberries. This isn't just another banana bread recipe - it's a game-changing twist that will have your family and friends begging for seconds. Perfect for breakfast, dessert, or that midday craving, this recipe is about to become your new favorite kitchen go-to.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan and set it aside.
- In a large mixing bowl, mash the 3 ripe bananas with a fork until they're smooth.
- Add the 1 cup of fresh or frozen cranberries to the mashed bananas and mix until they're evenly distributed.
- In a separate bowl, whisk together the 1/2 cup of sugar, 1/3 cup of melted butter, 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined.
- Add the sugar mixture to the banana-cranberry mixture and mix until smooth.
- Gradually add the 1 1/2 cups of all-purpose flour to the mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely.
Tips
- Use overripe bananas for maximum sweetness and moisture - the darker and spottier, the better!
- For an extra flavor boost, consider toasting your cranberries lightly before adding them to the batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender.
- If using frozen cranberries, do not thaw them before adding to prevent color bleeding.
- Check the bread's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
