Description
This Moist Cranberry Banana Bread offers a delightful combination of tart cranberries and naturally sweet bananas. Perfectly spiced with cinnamon and a touch of vanilla, this quick bread is tender, flavorful, and ideal for breakfast or an afternoon snack.
Ingredients
Fruit Ingredients
- 1 ½ cup fresh cranberries
- 3 large bananas
Wet Ingredients
- ⅓ cup neutral oil (like vegetable, canola, or grapeseed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup light brown sugar (tightly packed)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Prep Preheat your oven to 350°F (175°C) and grease or line a 9-inch standard loaf pan to prevent sticking.
- Chop Cranberries Rinse and dry the cranberries. Slice them in half to keep them stable on the cutting board, then roughly chop. Set aside.
- Mash Bananas In a large mixing bowl, mash the bananas with a fork until they begin to liquefy, leaving some lumps for texture.
- Combine Oil and Sugar Add the neutral oil and light brown sugar to the mashed bananas. Whisk together using the fork until well combined.
- Add Egg and Vanilla Mix in the egg and vanilla extract until the mixture is smooth and uniform.
- Mix Dry Ingredients Add the all-purpose flour, baking soda, salt, and cinnamon to the bowl. Whisk with the fork to combine thoroughly, ensuring no lumps remain. Use a rubber spatula to scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
- Fold in Cranberries Reserve a handful of the chopped cranberries for topping. Fold the remaining cranberries gently into the batter using the spatula, taking care not to overmix.
- Transfer Batter Pour the batter into the prepared loaf pan. Sprinkle the reserved cranberries evenly over the top for a decorative touch.
- Bake and Cool Place the loaf pan on the top rack of the oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Once baked, allow the bread to cool completely before removing from the pan and slicing. Enjoy your moist cranberry banana bread!
Notes
- For more tartness, increase the cranberries slightly or sprinkle additional cranberries on top before baking.
- Ensure bananas are ripe for optimal natural sweetness and moisture.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute the neutral oil with melted coconut oil for a subtle flavor variation.
- Using light brown sugar adds moisture and a mild caramel flavor; dark brown sugar can be used but will deepen the taste.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
