Best 14 Cranberry Banana Bread Recipes

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For those seeking a delightful and flavorful treat, cranberry banana bread stands as an exemplary choice. This delectable quick bread combines the tangy sweetness of cranberries with the moist, tender texture of ripe bananas, resulting in a symphony of flavors and textures that will tantalize your taste buds. Whether served as a breakfast treat, afternoon snack, or dessert, this delectable bread is a versatile delight that can be enjoyed on any occasion.

Let's cook with our recipes!

CRANBERRY BANANA BREAD



Cranberry Banana Bread image

Use up the leftover cranberries, freeze the loaf for later. I often make half of this into a loaf and half into small muffins.

Provided by Derf2440

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 9

1 cup sugar
1/4-1/2 cup butter or 1/4-1/2 cup margarine, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup chopped walnuts
1 1/2 cups coarsely chopped fresh cranberries or 1 1/2 cups coarsely chopped frozen cranberries

Steps:

  • Preheat the oven to 350F degrees.
  • Grease an 8 1/2 by 4 1/2 inch loaf pan.
  • Mix sugar and butter in a medium mixing bowl until completely blended.
  • Add banana, milk and eggs, mixing well.
  • Add dry ingredients, mixing just until moist.
  • Stir in nuts and cranberries.
  • Spread batter evenly in the loaf pan.
  • Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
  • Remove from pan, cool on rack.

BANANA CRANBERRY BREAD



Banana Cranberry Bread image

I always have leftover cranberry sauce after Thanksgiving, so I created this recipe which is very moist and delicious.

Provided by LINDA VOLLRATH

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

2 ½ cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
½ cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
  • Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 45.4 g, Cholesterol 23.7 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 116 mg, Sugar 27.4 g

CRANBERRY BANANA BREAD



Cranberry Banana Bread image

Studded with cranberries and nuts, these moist golden loaves make wonderful breakfast treats and gifts for grateful friends. I experimented for years, and this recipe is near perfection! -Eva Rider, Montgomery, Alabama

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1-1/2 cups all-purpose flour
1/3 cup cinnamon graham cracker crumbs (about 2 whole crackers)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8x4-in. loaf pan., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 225mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

DOUBLE CRANBERRY BANANA BREAD



Double Cranberry Banana Bread image

We love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/3 cup shortening
2/3 cup sugar
2 large eggs, room temperature
1 cup mashed ripe banana
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup whole-berry cranberry sauce
3/4 cup chopped pecans, divided
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries., Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 229mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY BANANA OAT BREAD



Cranberry Banana Oat Bread image

A fun twist on banana bread. The cranberries add a sweet and tart flavor that really kicks up the flavor of this bread. Super moist and super flavorful, it's a great addition to brunch! If you like more of a buttery taste, try brushing the top of the baked loaf with a pastry brush and a little bit of melted butter.

Provided by Kelly22

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 2h

Yield 10

Number Of Ingredients 11

1 ¼ cups all-purpose flour
1 cup quick cooking oats
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 ¼ cups mashed ripe bananas
2 tablespoons sour cream
⅓ cup melted butter
½ cup white sugar
¾ cup dried cranberries
½ teaspoon lemon juice

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside.
  • Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 41.9 g, Cholesterol 54.7 mg, Fat 8.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 322.7 mg, Sugar 19.5 g

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD



Cranberry-Orange Pumpkin-Spice Banana Bread image

This super moist holiday loaf will help you ring in the fall and holiday season with warm pumpkin spice and seasonal cranberry! Bake one for snacks and breakfast at home, but remember that mini loaves make great holiday gifts for co-workers!

Provided by I Can't Believe its Not Butter!

Categories     Trusted Brands: Recipes and Tips     I Can't Believe It's Not Butter!®

Time 1h25m

Yield 14

Number Of Ingredients 16

3 large ripe bananas, mashed
1 cup I Can't Believe It's Not Butter!® Spread
¾ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup dried cranberries
1 tablespoon pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups confectioners' sugar
1 tablespoon I Can't Believe It's Not Butter!® Spread, melted
1 teaspoon vanilla extract
1 teaspoon grated orange peel

Steps:

  • Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
  • Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
  • Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
  • To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 52.9 g, Cholesterol 26.6 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 256.4 mg, Sugar 33.9 g

CRANBERRY PUMPKIN BANANA BREAD



Cranberry Pumpkin Banana Bread image

Good way to use up some of your left over pumpkin and cranberries from the holidays!

Provided by Jenny

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon butter, softened
1 cup packed brown sugar
1 cup solid pack pumpkin puree
½ cup whole cranberry sauce
1 egg
1 banana, mashed

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
  • Beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. Gradually stir in the flour mixture, mixing until just combined. Pour batter into a 9x5-inch loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 1.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 395.7 mg, Sugar 24.2 g

DRIED BLUEBERRY, CRANBERRY OR APRICOT BANANA NUT BREAD



Dried Blueberry, Cranberry or Apricot Banana Nut Bread image

This recipe was found in Better Homes and Gardens Cook Book. I've used it for years, adjusting it to my specific tastes. I use either dried blueberries, or cranberries. I have only once used dried apricots, diced. It's fabulous either way, any way.

Provided by Tallie in Pacific NW

Categories     Breads

Time 1h10m

Yield 2 loaves, 2 serving(s)

Number Of Ingredients 11

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 large eggs
5 medium bananas, mashed
1 cup sugar
1/2 cup butter, melted
1/2 cup walnuts or 1/2 cup pecans, chopped
1/2 cup dried blueberries, dreid cranberries or 1/2 cup dried apricot, cut into fours

Steps:

  • preheat oven to 350degrees.
  • grease bottom and 1in up the sides of TWO bread 7 1/2x3 1/2x2in bread pans; set aside.
  • combine flour, baking powder, baking soda, cinnamon and nutmeg.
  • in a medium mixing bowl, or food processor, combine eggs, bananas, sugar and butter. (I use I Can't Beleive It's Not Butter). Mix for 30 seconds.
  • fold in nuts of your choice.
  • spoon batter into prepared pans.
  • bake at 350 for 40-45minutes, or until a toothpick inserted in the center of bread comes clean.
  • cool in pan on a wire rack for 10minutes. remove from pan. cool completely on a wire rack and enjoy.

Nutrition Facts : Calories 1779.5, Fat 72.3, SaturatedFat 33, Cholesterol 333.5, Sodium 990, Carbohydrate 268.3, Fiber 13.2, Sugar 137.6, Protein 27.4

CRANBERRY BANANA OAT BREAD



Cranberry Banana Oat Bread image

Open the oven door and the aroma of this fresh baked breakfast bread will have the entire house clamoring into the kitchen. Moist and dense in texture, the bread includes healthy ingredients, such as oats and fresh banana, and is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries. Some people say you don't even need the sugar when the bananas are so sweet. Adapted from Whole Foods.

Provided by Sharon123

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/4 cups all-purpose flour (recommend subbing 1/4 cup whole wheat flour for 1/4 cup of the white flour)
3/4 cup quick oats (I use old fashioned oats whizzed in the food processor a few times)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup margarine, melted, cooled (Earth Balance recommended or vegetable oil)
1/4-1/2 cup granulated sugar (some people leave out entirely, say the banana provides enough sweetness)
1/2 cup dried cranberries
1/4 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 350°F Lightly grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a small amount of margarine.
  • Whisk together flour, oats, baking powder and salt in a large bowl. Set aside. Whisk bananas, eggs and margarine together in a separate bowl. Add sugar, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.
  • Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch thick pieces.
  • Arrange on a platter and serve. Enjoy!

EGGLESS CRANBERRY ORANGE BANANA BREAD



Eggless Cranberry Orange Banana Bread image

My child has an egg allergy, so I searched several recipes and combined those ideas with my own to create this bread. It should be pretty nutritious with yogurt, bananas, flaxseed, oat bran, etc. The vinegar

Provided by brquilter

Categories     Quick Breads

Time 55m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 18

1 cup sugar
1/2 cup vegetable oil
3 large bananas, very ripe
2 teaspoons vanilla
3/4 cup low-fat plain yogurt
1 teaspoon orange zest
1/4 cup flax seed meal (optional)
1/2 cup oat bran (optional)
2 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon clove
1 tablespoon vinegar
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees and grease bottom of two loaf pans.
  • In food processor, chop pecans, remove to medium bowl.
  • In food processor, add sugar, oil, vanilla, bananas, yogurt and orange zest. Pulse until blended and banana is only slightly lumpy.
  • In medium bowl, blend flaxseed, oat bran, flour, baking powder, baking soda, salt, cinnamon, cloves.
  • Toss in raisins and cranberries, coating with flour mixture.
  • Add wet ingredients to dry ingredients and stir well.
  • Add vinegar, stir well.
  • Pour equal amounts into the two loaf pans and bake for 40-45 minutes. May need more baking time, keep checking.
  • Note: while flaxseed and oat bran are optional, they add fiber and aid the nutritional value. Raisins, Cranberries and Pecans are all interchangeable, if you don't have them, leave them out or add more if desired.

Nutrition Facts : Calories 255.5, Fat 9.7, SaturatedFat 1.2, Cholesterol 0.5, Sodium 277.5, Carbohydrate 40.3, Fiber 2, Sugar 20.9, Protein 3.3

CRANBERRY BANANA BREAD (WW)



Cranberry Banana Bread (WW) image

I really liked this bread--a great combination. I made in a a small loaf pan and and an individual serving loaf pan (which I store in the freezer for later). I mix WW flour with unbleached white which is what I used instead of some white and some whole wheat as indicated in the recipe. Recipe source: WW weekly (given out at WW meetings) 5 points plus/serving

Provided by ellie_

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup flour
2/3 cup whole wheat flour (see note in description)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons canola oil
1/2 cup egg substitute (I used egg whites)
3 bananas, mashed
1/2 cup cranberries, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Spray loaf pan (see note as I used smaller pans than the 9 x 5 pan indicated but cooked for same amount of time).
  • In a bowl combine flours and dry ingredients (flour - salt) and set aside.
  • In another bowl and using an electric mixer beat sugar and oil together until for 2 minutes.
  • Beat in egg substitute (I didn't have egg beaters so used packaged egg whites) and then beat in the bananas. Scrape down side of bowl.
  • Stir in flour mixture and cranberries.
  • Spoon batter into prepared loaf pan (or pans).
  • Bake for 55 - 60 minutes or until bread is done.

FESTIVE CRANBERRY BANANA BREAD



Festive Cranberry Banana Bread image

I had never really thought to put these two fruits together before, but the cranberries really jazz up ordinary banana bread. The tartness and the sweetness really complement each other. It also makes a great holiday gift.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 11

1/2 cup butter, melted and cooled
2 cups sugar
4 eggs
6 medium blackened bananas, mashed
2 cups fresh whole cranberries
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans.
  • In electric mixer bowl, combine butter, sugar and eggs. Beat until smooth. Add lemon juice and vanilla extract; mix to combine. Stir in bananas and cranberries.
  • In a separate bowl. combine flour, baking powder, cinnamon, and salt. Add to the wet ingredients and stir until moist and combined. Pour batter into loaf pans.
  • Bake at 350 degrees for approximately 60 minutes or until bread tests done. Let cool, then wrap in aluminum foil.

BANANA CRANBERRY BREAD



BANANA CRANBERRY BREAD image

Categories     Bread     Fruit

Yield 24

Number Of Ingredients 1

2 1/2 cups sugar - 1 cup shortening - 3 eggs- 3 mashed bananas - 1 cup cranberry sauce - 1/2 cup milk - 1 tsp vanilla - 4 cups flour - 1 1/2 tsp baking soda - 1 1/2 tsp baking powder - 1 tsp cinnamon - 1/2 tsp nutmeg - 1/2 cup chopped walnuts

Steps:

  • in lg bowl, cream together sugar & shortening until light & fluffy - beat in eggs & mix in bananas, cranberry sauce, milk & vanilla - in separate bowl, mix flour, baking soda, baking powder, cinnamon & nutmeg - gradually blend flour mix into banana mix - fold in walnuts - pour into loaf pans bake 50-60 mins until pick comes out clean - cool in pan 10 mins then cool on wire rack

BANANA-CRANBERRY BREAD



BANANA-CRANBERRY BREAD image

Categories     Bread     Fruit

Number Of Ingredients 11

2 Eggs
1/2 Cup Butter
1 1/2 Cup Sugar
1 1/2 Teaspoon Vanilla
1 1/2 Cups Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Milk
4 or 5 Ripe Bananas
1 Bag Cranberries
1 1/2 Cups Pecans

Steps:

  • Cream together Eggs, Butter, Sugar & Vanilla. Stir in Flour and Baking Soda. Mix Milk and Baking Powder together and add to mix. Mash Bananas and add to mix. Fold Cranberries and Pecans into mix and pour in prepared pans. Bake at 350 until center is set. Test with toothpick. Bake in 2 5x9 loaf pans, 4 or 5 3x5 loaf pans or 9x13 pan.

Tips:

  • Use ripe bananas: Overripe bananas have a sweeter flavor and will help keep your bread moist.
  • Cream together the butter and sugar until light and fluffy: This will help to incorporate air into the mixture, resulting in a lighter and more tender bread.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Mix in the flour and baking powder until just combined: Overmixing can result in a tough bread.
  • Fold in the cranberries and nuts: Be gentle to avoid breaking up the cranberries.
  • Bake the bread in a preheated oven: This will help to prevent the bread from sinking in the middle.
  • Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Cranberry banana bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, sweet flavor, and tangy cranberries, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy snack or breakfast option, give this cranberry banana bread a try. You won't be disappointed!

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