Tomorrow is the first day of December! Are you ready for the Holidays? Every year I try to really have a plan when it comes to shopping for gifts and planning menus. For the most part I do a good job and in the last few years I have really become aware that not everything is going to go as planned and that there may not be time for everything. December is a busy month, but you should do your best to enjoy it and to focus on spending time with your family and loved ones. Even the simplest things like waking up and enjoying a slice of this delicious & festive Cranberry Banana Bread is a great way to start a chilly Winter morning with your family this season!
I’ve used cranberries in quite a few recipes lately. Of course those bright red cranberries are beautiful added to our favorite foods this time of year, but the truth is that cranberries are also very, very good for you. Cranberries are known as a “Super Food”. They are a good source of Vitamin C, fiber, Vitamin E & are full of antioxidants. You can find fresh cranberries almost anywhere this time of year, so consider adding them to a few of your favorite meals to make them festive while reaping the health benefits they offer.
I make banana bread at least twice a month. We always have bananas and I have many extra loaves stocked up in my freezer. I love adding different things to banana bread and trying new recipes. This Cranberry Banana Bread is really one of my favorites though. Every slice of this moist banana bread is studded with those bright and beautiful berries! I pulsed the berries a few times in my food processor to cut them up a bit, sprinkled them with a little sugar and then mixed them into the delicious, banana and buttermilk batter. Because the Holidays are right around the corner, I got out my little ceramic, Christmas loaf pans and baked a few loaves in those too. How great would a few of these Holiday loaf pans be for a gift with a fresh, yummy bread already baked inside?!
Every bite of this flavorful bread is full of banana sweetness with a hint of tartness from the cranberries and it goes wonderfully with a hot cup of coffee, tea or hot chocolate this time of year! I do hope you give it a try!
Ingredients
- 1 cup unsalted butter, softened
- 3 eggs
- 2 egg whites
- 1 tsp. vanilla
- 1 cup brown sugar
- 1 cup white sugar
- 6 very ripe bananas, mashed
- 3 3/4 cups all purpose flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup buttermilk
- 2 cups fresh cranberries, rinsed and roughly chopped
- 1 Tbsp. sugar
Instructions
- Preheat the oven to 350 degrees.
- Roughly chop the cranberries in your food processor, then place in a small mixing bowl and sprinkle with the 1 Tbsp. of sugar (you can add a little more if you like) and gently mix together.
- Set aside.
- Sift the flour, soda, powder and salt and set aside.
- In your Kitchen Aid Mixer, beat the butter with the sugars until fluffy.
- Add the eggs and egg whites one at a time and beat well after each addition.
- Add the vanilla and mix.
- Add the mashed bananas and mix until well combined.
- Slowly add the dry ingredients, alternating with the buttermilk until combined well.
- Don't forget to scrape down the bowl to make sure everything gets blended well.
- Carefully fold in the chopped cranberries.
- Evenly fill 2 large, greased loaf pans with the batter.
- You can also use 3 medium loaf pans or 1 large and 3 small loaf pans, filling about 3/4 full.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the bread comes out clean. (Ovens vary)
- Let cool for at least 30 minutes or completely on a wire rack before removing the bread from the loaf pan.
- Serve with fresh butter.
- *If freezing: Let cool completely and wrap well in plastic wrap and store in a plastic freezer bag.
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*Linking up at Living Well Spending Less, Simply Gloria, Skip To My Lou
Oh my! I have tried to make bread before without any luck but now I have done it!! The recipe was easy and the directions were fantastic and easy to follow. The bread was a perfect addition to supper tonight. I made it this morning and put it in the fridge for 8 hours before baking. I thought that the crust was absolutely perfect and the addition of cornmeal to the tray made it look like it came from a bakery and not from my own oven. Thank you for this great recipe! I will make it often.
Hi Thomas! Thank you. We just love this bread too! I am so happy you liked it:) It’s the perfect way to use up ripe bananas!
Moist with an excellent flavor! I love the addition of cranberry mixed with the banana. Soooo Flavorful! Well Done.
Thanks so much Simone! I’m glad you liked it:)
WoW!!
First it’s a loaf bread, I LOVE those!
Second, you combined two very yummy flavors, just right for me. 🙂
I always have a loaf of something in my freezer.
I just thaw it and slice it and magic happens. LOL!!
I also slice my breads small enough to fit in my pursue so that I cam nibble as I shop.
This one will be added to my list of must make soon.
Thanks!
Pinned!
Hi Dalila! Thank you! Oh, we just loved this bread. Moist and sweet with a tint hint of tartness from those fresh cranberries! I hope you enjoy it 🙂
Looks so moist and delicious, Shannon. I love this recipe and your cute loaf pans. Can’t wait to make it one day.
Thanks so much Brandi! I always forget to use those pans, so I was happy they went so well with this recipe and I had a chance to use them! 🙂