It’s cranberry season! And if you have extra fresh berries on hand, I highly recommend this foolproof Cranberry Banana Bread. The cranberries instantly elevate your bake with a pop of vibrant color, tang, and extra hit of moisture.
As a busy mom who loves to bake, you know I love a quick and simple recipe (my 4-ingredient banana bread is one of my all-time most popular recipes!).
So, it stands to reason that a simple one-ingredient game-changer like fresh cranberries that undoubtedly elevates your classic banana bread to make it somethin’ special, is what I’m really excited about this Holiday season!
This easy banana bread with cranberries comes together in just one bowl, with simple pantry ingredients, and with no special equipment required.
Cranberry Banana Bread Ingredients
For this and any banana bread, it’s crucial that your bananas are overripe. The riper they are, the sweeter, moister, and more flavorful and fragrant they are.
If your bananas aren’t quite ripe enough yet and you’re itching to make this banana bread, I’ve got a hack for you. Place the bananas on a baking sheet and put them in the oven for just a few minutes while the oven is preheating.
Once the banana peels turn black, remove them and let them cool before starting the process.
Ideally you will use fresh cranberries for this recipe, but in a pinch, frozen and thawed cranberries work. Either way, make sure they are dry before you start. I did not test this recipe with canned or dried cranberries.
I love using brown sugar for the subtle caramel flavor it lends to the loaf. Make sure it’s tightly packed when you’re measuring it. If you want to substitute granulated sugar, you can.
Moist Cranberry Banana Bread Tips and Tricks
How to Make Banana Bread with Fresh Cranberries
The cranberries need to be chopped so that they evenly distribute throughout the bread and don’t all sink to the bottom. They are a little frustrating to cut because they are constantly running for their lives rolling all over the chopping board in their escape attempts.
But, once you halve them, they stay right where they are. Working with one at a time, hold the cranberry on either side with your thumb and forefinger, and carefully slice in half. Then, once they’re all cut in half, you can easily chop them up.
I usually just roughly chop them, so I’m left with some tiny pieces and some larger pieces. They do not need to be uniform, but you want each cranberry at least quartered.
Then, add your bananas to a large mixing bowl and smash them with a fork until they start to liquefy. Some chunks are okay.
Then, use the fork to whisk in the oil and sugar. Next, mix in the egg and vanilla extract. And finally, add the flour, baking soda, salt, and cinnamon. Use the fork to make sure there are no lumps of dry ingredients.
Take a rubber spatula and run it along the bottom and sides, to make sure any ingredients stuck to the bowl are integrated. Set a handful of chopped cranberries aside and fold the rest into the batter.
Transfer the batter to a lined pan and sprinkle the rest of the cranberries on top before baking. You’ll know your banana bread is ready when a toothpick comes out clean.
It’s normal to have a crack in the top of your banana bread because of the way the steam escapes the deep pan. I like to leave my banana bread very slightly underbaked so it’s extra moist, but that’s just a matter of preference.
How to Keep Banana Bread Moist
Your fresh cranberry banana bread will stay fresh longest when it’s stored in an airtight container. This way, it will keep at room temperature for 3-4 days or up to 6 days in the refrigerator before it starts to dry out.
You can also freeze it for up to 6 months. Just make sure you allow it to thaw out in the fridge overnight before slicing into it.
Try using leftovers for this Banana Bread French Toast! It’s really a next-level Thanksgiving or Christmas breakfast!
Moist Cranberry Banana Bread
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 ½ cup fresh cranberries
- 3 large bananas
- ⅓ cup neutral oil (like vegetable, canola, or grapeseed)
- ¾ cup light brown sugar (tightly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and grease or line a 9-inch standard loaf pan.
- Rinse and dry your cranberries. Slice them in half so that they don't roll off the cutting board, then roughly chop them and set aside.1 ½ cup fresh cranberries
- To a large mixing bowl, add the bananas and use a fork to mash. You want them to start to liquefy, some lumps are okay.3 large bananas
- Add the oil and sugar to the bananas and use the fork to whisk to combine.⅓ cup neutral oil, ¾ cup light brown sugar
- Add the egg and vanilla extract and mix until smooth.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking soda, salt, and cinnamon and use the fork to whisk, ensuring there are no lumps of dry ingredients. Use a rubber spatula to scrape the bottom and sides of the bowl, integrating any ingredients that may be clinging there.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
- Set a handful of chopped cranberries aside and then use the spatula to fold the rest into the batter.1 ½ cup fresh cranberries
- Transfer the batter to your prepared loaf pan and sprinkle the conserved handful or cranberries on top.
- Bake on the top rack for 55-65 minutes until a toothpick comes out clean. Allow it to cool before removing the cranberry banana bread from the pan and slicing. Enjoy!
Pro Tips
- It’s normal to have a crack in the top of your banana bread- baking in a deep loaf pan causes the steam from the batter in the center that bakes last to escape through a funnel at the top which makes the crack appear.
- If your bananas aren’t overripe yet but you’re eager to make this, place the bananas on a baking sheet and stick them in the oven for just a few minutes while the oven is preheating until the peels turn black.
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