Description

This Easy Cranberry Banana Nut Bread is a moist and flavorful loaf perfect for breakfast or a snack. Packed with fresh or dried cranberries, ripe bananas, and crunchy walnuts, this quick bread combines sweet and tart flavors with a hint of warm spices like cinnamon and nutmeg. Simple to prepare and baked to golden perfection, it’s an inviting treat for any occasion.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Optional: 1/4 tsp nutmeg

Wet Ingredients

2 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil (or melted butter)
2 large eggs
1 tsp vanilla extract

Add-ins

1 cup fresh or dried cranberries
1/2 cup chopped walnuts (or pecans)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and if using, nutmeg. This ensures even distribution of leavening and spices.
Combine wet ingredients: In a separate bowl, mix the mashed ripe bananas with granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and homogeneous.
Incorporate wet and dry mixes: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
Add cranberries and nuts: Stir in the fresh or dried cranberries and chopped walnuts evenly throughout the batter.
Prepare for baking: Pour the batter into the prepared loaf pan and smooth out the top with a spatula for even baking.
Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool and serve: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
Using ripe bananas ensures natural sweetness and moisture in the bread.
Fresh or dried cranberries both work well; if using dried, consider soaking them in warm water for 10 minutes to plump them up.
Do not overmix the batter to keep the bread tender and avoid it becoming dense.
Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking
Method: Baking
Cuisine: American