Description
This Easy Cranberry Banana Nut Bread is a moist and flavorful loaf perfect for breakfast or a snack. Featuring ripe bananas, tart cranberries, and crunchy walnuts, this quick bread combines wholesome ingredients with warm spices like cinnamon and nutmeg for a cozy, autumn-inspired treat. Simple to prepare and bake, it yields 10 delicious slices ideal for sharing or packing on the go.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
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)
Instructions
- Preheat and Prepare Pan: 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 mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg if using. Set aside.
- Combine Wet Ingredients: In a separate bowl, mash the ripe bananas. Add granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Mix until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender and moist.
- Add Cranberries and Nuts: Stir in the fresh or dried cranberries and chopped walnuts evenly through the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice into 10 pieces and serve.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Fresh cranberries will give a tart pop, while dried cranberries add chewiness and sweetness.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- Do not overmix the batter to prevent the bread from becoming dense and tough.
- This bread stores well at room temperature in an airtight container for up to 3 days or can be frozen for longer storage.
- For a dairy-free option, use vegetable oil and skip butter.
