Description

This Easy Cranberry Banana Nut Bread is a moist and flavorful loaf combining ripe bananas, tart cranberries, and crunchy walnuts. Perfect for breakfast, a snack, or dessert, it’s a simple bake with warm spices like cinnamon and optional nutmeg, bringing cozy autumn vibes into your kitchen. The recipe yields a tender, slightly sweet bread that balances fruity and nutty notes, ideal for sharing or enjoying with a cup of tea or coffee.

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 Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and optional nutmeg until well combined.
Combine Wet Ingredients: In another bowl, mix the mashed bananas, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and uniform.
Blend Wet and Dry: 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 cranberries and chopped walnuts evenly throughout the batter.
Prepare Batter for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
Bake: Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Use ripe bananas for the best flavor and natural sweetness.
Fresh or dried cranberries can be used depending on availability and preference.
Walnuts and pecans are interchangeable based on taste or allergies.
Do not overmix the batter to prevent a dense loaf.
Check the bread at 55 minutes to avoid overbaking, as oven temperatures vary.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
For a dairy-free option, use vegetable oil instead of butter.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Bread
Method: Baking
Cuisine: American