Cranberry Banana Bread for Breakfast or Dessert

This cranberry banana bread combines ripe bananas with tart cranberries in a soft, sliceable loaf. A little brown sugar deepens the sweetness, while cinnamon is optional for a warm spice note.

Why Make Cranberry Banana Bread

It is a useful way to bake with ripe bananas, and fresh or frozen cranberries add a bright contrast. Serve it for breakfast, an afternoon snack, or a simple dessert.

Ingredients

• 3 ripe bananas, mashed
• 1 cup fresh or frozen cranberries, chopped
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup butter, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon (optional)
• 1 egg, beaten

How to Make Cranberry Banana Bread

1. Heat the oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, combine the mashed bananas and melted butter.
3. Stir in the granulated sugar, brown sugar, beaten egg, and vanilla.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon, if using.
5. Add the dry ingredients to the banana mixture and stir just until no dry flour remains.
6. Fold in the chopped cranberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60–65 minutes, until a toothpick inserted near the center comes out clean or with a few crumbs. If the top browns too quickly, cover loosely with foil near the end.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Slice and serve warm or at room temperature. It is good plain or with a little butter, and pairs well with coffee or tea.

Storage

Wrap the cooled loaf or store it in a covered container at room temperature for up to 3 days. Freeze slices in a sealed freezer bag for up to 3 months. Thaw before serving or warm gently.

Tips

• Very ripe bananas add sweetness and moisture.
• Use frozen cranberries without thawing them first.
• Mix the batter only until combined to avoid a dense loaf.
• Begin checking around 60 minutes; baking times vary by pan and oven.

Variations

Add up to 1/2 cup chopped walnuts or pecans for crunch. Orange zest can complement the cranberries. Replacing some flour with whole wheat flour will change the loaf’s texture.

Frequently Asked Questions

Can I use frozen cranberries?
Yes. Add them frozen and fold them in gently.

Can I make muffins instead?
Yes. Divide the batter among muffin cups and check for doneness earlier than for a loaf; exact timing depends on the pan size.

How can I tell when the loaf is done?
A toothpick inserted near the center should come out clean or with a few crumbs, not wet batter.

For another related recipe, try cranberry cake. For additional guidance, see King Arthur Baking’s banana bread doneness guide.

Cranberry Banana Bread

Print Recipe

This Cranberry Banana Bread is soft, sweet, and a little tart, featuring ripe bananas and fresh or frozen cranberries for delightful flavor.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 ripe bananas, mashed
• 1 cup fresh or frozen cranberries, chopped
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)
• 1 egg, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a mixing bowl, combine mashed bananas and melted butter.
3. Mix in the sugar, brown sugar, egg, and vanilla extract.
4. Add baking soda, salt, and cinnamon (if using) and mix well.
5. Stir in the flour and mix until just combined.
6. Gently fold in the chopped cranberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor and moisture. If using frozen cranberries, do not thaw them first to avoid turning the batter pink. Check the loaf at 60 minutes; oven times vary.