Cranberry Banana Bread
Cranberry Banana Bread is perfectly moist, slightly sweet and loaded with sweet tangy cranberries. This wonderfully moist and soft banana bread is even better with overripe bananas! So easy and so delicious!
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Cranberry Banana Bread Recipe:
This bread is great for the holidays, any company, brunch or snack time. The combination of sweet banana with the tart cranberries in each bite is simply irresistible.
The aroma running throughout the house from the cinnamon, nutmeg and cloves spices really bring those memories of first autumn days, making this bread perfect for fall season as well.
How to Freeze Bananas?
Don’t ever throw away bananas! If you have overripe bananas and are not ready to put them into use, freeze them. Place unpeeled bananas in a freezer Ziploc bag and remove any excess air. Freeze up to 3 months. You can use thawed bananas for banana bread. You can also peel and cut them and freeze for later use in smoothies.
Can I Omit Cranberries?
Absolutely yes! In fact, I do it a lot. Neither of my kids like cranberries in desserts so I omit them more than half of the time. This recipe will still work without them.
If you like nuts, you can substitute cranberries for nuts. If you like chocolate chips, substitute them for chocolate chips. Whatever way you decide to enjoy this scrumptious banana bread, it will still be the softest and the best banana bread you will ever eat!
Ingredients for Cranberry Banana Bread:
Be sure to use room temperature ingredients such as eggs, bananas and sour cream. If using frozen ripe bananas, thaw them overnight and let them come to room temperature. If you’re a big cinnamon fan, you can definitely increase the amount of cinnamon needed in this bread and really experience the autumn with each bite! Mash bananas until they are applesauce consistency.
How to Make Cranberry Banana Bread:
- Preheat the oven to a 350˚F. Butter and spray a 9X5-inch loaf pan. Line a parchment paper with loaf pan .
- In a medium bowl, combine and whisk together: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon cloves.
- Fold in 1 cup dried cranberries into dry ingredients.
- In a large bowl, cream together 1 mashed banana, 1/2 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, 1/2 cup grapeseed oil and 1 teaspoon vanilla extract.
- Combine flour mixture with wet ingredients and mix until “just combined” – do not overmix!
- Transfer batter into the prepared loaf pan and bake for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Let the bread cool for 10-15 minutes and transfer onto a cooling rack until fully cooled. Allow bread to cool completely before slicing.
Substitutions in Banana Bread Recipe:
- Use 2-3 very ripe bananas in this recipe and reduce the amount of sugar. Ripe bananas add plenty of sweetness.
- Substitute dried cranberries for the same amount of fresh cranberries.
- Replace sugar for same amount of honey for healthier alternative and additional flavor.
- Use organic whole wheat pastry flour instead of all-purpose flour.
- Omit ground nutmeg and cloves and increase cinnamon amount for more fall-flavored bread.
- Substitute grapeseed oil for vegetable oil.
- Replace sour cream for same amount of plain or greek yogurt.
How to Ripen Bananas:
- Oven Method: if bananas are more on the green side, making them ripe in the oven is so easy. Place bananas on a baking sheet and bake at 250˚F for 15 to 20 minutes, depending how green your bananas are or how ripe you want them to be.
- 24-Hour Counter Method: place bananas (without separating them) in a paper bag and loosely fold down the top. Adding an apple to the bag will increase the ethylene gas circulating around the green fruit and it will speed up the ripening process.
Can I Freeze Banana Cranberry Bread?
Like many other homemade baked goods, baked banana bread can also be frozen to enjoy up to 3 months.
- Cool baked banana bread completely.
- Tightly wrap the loaf or slices in 2-3 layers of plastic wrap to avoid freezer-burn. I like to freeze slices individually to speed up the process of thawing.
- Place wrapped banana bread into a large Ziploc freezer bag or plastic container.
- Date the bag and use within 3 months.
- Thaw wrapped or unwrapped banana bread in refrigerator or at room temperature.
More Quick Bread Recipes to Explore:
- Apple Blueberry Honey Bread – so perfect for summer and so moist
- Banana Berries Bread – loaded with fresh fruits and so soft
- Raspberry Pecan Honey Bread – always disappears fast
Cranberry Banana Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 ripe banana
- 1/2 cup granulated sugar
- 2 large eggs – room temp
- 1/2 cup sour cream
- 1/2 cup grapeseed oil, (vegetable oil ok too)
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- butter, - for greasing pan
Instructions
- Preheat the oven to a 350°F. Butter or spray a 9x5” loaf pan. Line a parchment paper with the loaf pan for easier take-out once the bread is baked.
- In a medium bowl, combine and whisk: 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves. Stir in 1 cup dried cranberries.
- In a large bowl, mash 1 banana with a fork. Add 1/2 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, 1/2 cup grapeseed or vegetable oil and 1 tsp vanilla extract. Whisk to combine.
- Using spatula, stir in the dry ingredients into the batter, until ‘just combined’ – do not overmix!
- Transfer batter into the prepared loaf pan and gently go over with spatula to spread evenly throughout the pan. Bake the bread for about 1 hour (I did 45 minutes) or until a wooden toothpick inserted in center of the bread comes out clean.
- Let the bread cool for 10-15 minutes and transfer onto a cooling rack until fully cooled. Let the bread cool completely before slicing.
Notes
- Freeze Bananas: place unpeeled bananas in a freezer Ziploc bag and remove any excess air. Freeze up to 3 months. You can use thawed bananas for banana bread. You can also peel, cut and freeze them for later use in smoothies.
- Use 2-3 very ripe bananas in this recipe and reduce the amount of sugar. Ripe bananas add plenty of sweetness.
- Substitute dried cranberries for the same amount of fresh cranberries.
- Replace sugar for same amount of honey for healthier alternative and additional flavor.
- Use organic whole wheat pastry flour instead of all-purpose flour.
- Omit ground nutmeg and cloves and increase cinnamon amount for more fall-flavored bread.
- Substitute grapeseed oil for vegetable oil.
- Replace sour cream for same amount of plain or greek yogurt.
To Ripen Bananas:
- Oven Method: if bananas are more on the green side, making them ripe in the oven is so easy. Place bananas on a baking sheet and bake at 250˚F for 15 to 20 minutes, depending how green your bananas are or how ripe you want them to be.
- 24-Hour Counter Method: place bananas (without separating them) in a paper bag and loosely fold down the top. Adding an apple to the bag will increase the ethylene gas circulating around the green fruit and it will speed up the ripening process
To Freeze Banana Cranberry Bread:
- Cool baked banana bread completely.
- Tightly wrap the loaf or slices in 2-3 layers of plastic wrap to avoid freezer-burn. I like to freeze slices individually to speed up the process of thawing.
- Place wrapped banana bread into a large Ziploc freezer bag or plastic container.
- Date the bag and use within 3 months.
- Thaw wrapped or unwrapped banana bread in refrigerator or at room temperature.
We first published this recipe in February 2017 and updated it in February 2020 with substitutions and more tips.
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Sally says:
Wow! Delicious recipe! Thank you also, for the tips on ripening bananas in oven, I cant stop eating it, its soooooo good!
Olga in the Kitchen says:
You’re very welcome, Sally! So glad you enjoyed the recipe.
Ellie says:
I was out of eggs when making this recipe, so I substituted with flaxseed and it turned out perfectly cooked fluffy and delicious! A tablespoon of flaxseed mix with 2 1/2 table spoons of water and let rest for 5-10 minutes. Then add it when you’re supposed to add eggs. Worked great!
Olga in the Kitchen says:
Thank you for sharing that with us, Ellie! I’m so glad it worked out for you.
Donice says:
I love this recipe so much! I have made it several times and it never disappoints. Love the flavors and texture. Love it all!
Esther says:
Hi Olga, I love your recipes and have tried many — they are fail proof. This is one of our favorites. The cranberries addition is absolutely delicious and we always add them. Thank you.
Erin says:
This turned out amazing! I made it for my coworkers and they loved it!
Olga in the Kitchen says:
That’s wonderful! I’m so happy to hear you and your coworkers enjoyed this recipe!
Juejue says:
In the oven now 🤞🤞🤞
Olga in the Kitchen says:
Hope you liked it 🙂