Breads & Bakingbiggerbolderbaking5.0
Cranberry Banana Bread
My Cranberry Banana Bread is a tangy-sweet loaf packed with fresh berries and toasted pecans — perfect for holidays, snacking, or gifting.
👥 10 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 1h 10m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and line a 9x5 inch (23x12 ½ cm) loaf pan. Set aside.
2
In a medium bowl, mix together the banana, sugar and butter until smooth.
3
Whisk in the eggs, one at a time, followed by the milk and vanilla extract.
(8 oz/225 g) mashed banana (about 3 medium bananas)1 cup(8 oz/225 g) granulated sugar1 cup(2 ½ oz/71 g) butter (, softened)5 tablespoonslarge eggs (, at room temperature)2(10 oz/284 g) all-purpose flour2 cupsvanilla extract1 teaspoon
4
In a separate medium bowl, combine the flour, baking powder and salt. Fold the flour mixture into the wet ingredients until just combined, then mix in the cranberries and pecans.
(8 oz/225 g) mashed banana (about 3 medium bananas)1 cup(8 oz/225 g) granulated sugar1 cup(2 ½ oz/71 g) butter (, softened)5 tablespoons(10 oz/284 g) all-purpose flour2 cupsbaking powder2 teaspoons
5
Spread into the prepared pan and bake for ⏱️ 60-70 minutes, or until a tooth pick inserted in the center comes out clean.
6
Let cool in the pan for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
7
Slice and enjoy warm. Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
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