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Cranberry Banana Nut Bread Recipe​

Cranberry Banana Nut Bread Recipe

A moist, flavorful banana bread with tart cranberries and crunchy nuts. Perfect for breakfast, snacks, or gifting, this recipe is easy to make and highly customizable.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium ripe bananas mashed
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts or pecans
  • 2 cups all-purpose flour or gluten-free blend
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon optional
  • 2 large eggs or flax eggs for vegan
  • 1/2 cup brown sugar
  • 1/3 cup unsalted butter melted (or coconut oil for dairy-free)
  • 1 tsp vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls (large and medium)
  • Whisk and spatula
  • Fork or potato masher (for bananas)
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan.
  2. Mix Wet Ingredients: Mash bananas. Whisk eggs, melted butter, brown sugar, and vanilla. Fold in mashed bananas.
  3. Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, salt, and cinnamon.
  4. Combine: Gradually add dry ingredients to wet mixture until just combined. Gently fold in cranberries and nuts.
  5. Bake: Pour batter into loaf pan. Bake 55–65 minutes or until toothpick inserted in center comes out clean. Cover with foil if top browns too quickly.
  6. Cool: Let bread cool 15–20 minutes in pan, then transfer to wire rack. Slice and enjoy!

Notes

  • Overripe bananas give the best sweetness and moisture.
  • Toss frozen cranberries in 1 tbsp flour to prevent sinking.
  • Optional add-ins: chocolate chips, coconut, or dried fruit.
  • Store in airtight container at room temperature up to 3 days, refrigerate for up to 1 week, or freeze up to 2 months.
Cranberry Banana Nut Bread Recipe​