Cranberry Banana Nut Bread
You are in for a treat today! This Cranberry Banana Nut Bread pretty much disappears every time I make it! A burst of banana, cranberry and walnuts in every bite.
I have made this easy quick bread no less than 4 times in the last couple of weeks, and each time it gets rave reviews from everyone I share it with!
My love of quick breads is constantly growing! I have fond memories of freshly baked Lemon Loaf that my mom used to make. The recipe was passed down to her from my Nana, and then down to me. Needless to say, I was hooked!
What is a quick bread?
A quick bread is a bread, sometimes called a loaf, that is made with baking powder and/or baking soda and does not require any raising time. They don’t require any yeast or kneading. Very often they are sweet breads, but savory quick breads are also delicious.
What you’ll love about this recipe:
For this quick bread recipe, banana bread batter is combined with plump dried cranberries and chopped walnuts. The result is a moist, sweet loaf full with flavours of banana, cranberry and nuts in every bites
Ingredients
- all purpose flour
- baking soda
- baking powder
- salt
- sugar
- egg
- vegetable or light olive oil
- milk
- ripe bananas
- dried cranberries
- walnuts
TIP: For nice plump cranberries, add them to a bowl with hot water, soak for 15 minutes then drain and dry thoroughly!
How to Make Cranberry Banana Nut Bread
Be sure to check out the full recipe and ingredient list below
Sift flour, baking soda, baking powder and salt into a large mixing bowl, add sugar and stir or whisk until well blended.
In a medium bowl, whisk together egg, oil, milk and mashed bananas, pour over dry ingredients. Stir just until mixture starts to come together.
Add nuts and cranberries and gently stir until fully combined. Pour into a parchment lined loaf pan and bake at 350 degrees for about 50-60 minutes.
Tips for Making Quick Breads
- be sure you are using fresh baking soda and baking powder to get the best rise and texture
- DO NOT OVER MIX! I cannot stress this enough. Over mixing your batter will result in a tough, dry loaf, as it causes the gluten to develop. Gently mix just until no streaks of flour remain. Lumps in the batter are perfectly okay.
- Use room temperature milk and eggs (or butter if the recipe calls for it. This will allow for easier mixing of the ingredients, and allow for a nice rise.
- Set the timer for 50 minutes and then test for doneness. Bake at 5 minute intervals, testing each time until toothpick comes out clean or with a few crumbs. Don’t over bake or your bread will be dry.
- Resist the temptation to cut quick breads when they are fresh out of the oven. Allow your bread to cool to room temperature on a cooling rack. Slicing into a warm loaf will cause it to crumble.
Whether you are a beginner baker or have been baking for years, this recipe is an easy one that anyone can make. But be warned…I think you will be making it on repeat!
Cranberry Banana Nut Bread
Indulge in the perfect combination of tart cranberries, sweet bananas, and crunchy walnuts with this delicious recipe for Cranberry Banana Nut Bread. Easy and ready for the oven in under 10 minutes!
Ingredients
- 1 3/4 cup all purpose flour (spooned in and levelled)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 egg, beaten
- 1/4 cup vegetable or light olive oil
- 1/2 cup milk
- 1 cup mashed ripe bananas (about 3 medium)
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and line a 9 x 5 inch loaf pan with parchment paper.
- Over a large mixing bowl sift flour, baking soda, baking powder, and salt. Add sugar, and stir until well combined.
- In a separate mixing bowl combine beaten egg, oil, milk and mashed banana.
- Pour banana mixture over flour mixture and gently stir 3 or 4 times, just until mixture starts to come together. Add cranberries and walnuts and continue to stir just until combined and no streaks of flour remain. DO NOT OVER MIX.
- Transfer to prepared loaf pan and sprinkle a few extra cranberries and chopped nuts over top. Bake at 350 degrees for 50-60 minutes, until tester comes out clean or with a few crumbs.
- Allow to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.
Notes
For extra plump cranberries, soak them in hot water for about 15 minutes, drain and thoroughly dry before adding to the recipe.
Allow to cool completely before slicing to prevent crumbling
Store in an airtight container at room temperature for up to 3 days, or wrap tightly in plastic wrap, place in an airtight container and freeze for up to 3 months. Allow to defrost at room temperature before serving.
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This looks so delicious!!! Thanks Momo!