Banana Cranberry Bread (w/ Walnuts)

Name: Banana Cranberry Bread (w/ Walnuts)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 tablespoon lemon juice; 2 tablespoons milk; 2 1/4 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup butter (softened); 1 cup sugar; 2 eggs; 1 teaspoon vanilla; 3 large bananas (mashed); 1 cup cranberries (coarsely chopped); 1 cup walnuts (chopped, optional)

Recipe by Danelle

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Posted December 2, 2024Last Updated November 30, 2024

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Banana bread is a beloved classic, but sometimes it’s fun to give it a little seasonal flair. Say hello to Cranberry Banana Bread! This delicious blend of sweet bananas and tart cranberries is perfect for the holidays, or any time you want to use those over-ripe bananas for something a little different.

Why You’ll Love This Recipe

It doesn’t matter the time or season, I always need creative new ways to use up those over-ripe bananas, even during the holidays, when year-round classics like banana bread aren’t always at the top of my list of things to bake.

But then I realized I could give plain banana bread a holiday twist by adding festive and colorful cranberries!

Banana bread is one of those baked goods that always gets devoured at my house, whether I make it the form of muffins, cakes or loaves, and even with all of the other holiday goodies, this all-time favorite is still one of the first things to disappear.

Baked up in mini loaf pans, this bread also makes a beautiful and delicious holiday gift for neighbors, teachers and friends.

And as long as we’re adding things to banana bread, feel free to make this recipe your own by adding other mix-ins, like chocolate chips, orange zest, or a pinch of cinnamon or other holiday spices.

I based this recipe on my Grandma’s Banana Bread recipe, which is a tried and true staple in my recipe collection, that lends itself perfectly to all kinds of additions and customizations. The walnuts, by the way, are completely optional, or can be substituted with any nut of your choice.

As with most banana bread recipes, this version bakes up beautifully in a full size loaf pan, mini loaf pans, muffin tins, or even a square cake pan.

No matter how you bake it up, this holiday inspired twist on the classic, year-round favorite is sure to be a hit with everyone!

Ingredients

Lemon Juice and Milk: Combining lemon juice and milk creates a quick buttermilk substitute, adding moisture and a subtle tang to the bread. The acidity of the lemon also helps activate the baking soda for a better rise.
Flour: All-purpose flour works great in this recipe. Be sure to measure accurately to avoid a dense loaf.
Baking Powder and Baking Soda: These leavening agents ensure the bread rises properly. Double-check expiration dates for the best results.
Butter: I use softened, unsalted butter for a rich, creamy texture and flavor. If you’re using salted butter, reduce the additional salt a bit.
Sugar: Granulated white sugar provides just the right amount of sweetness to balance the tart cranberries.
Eggs: Eggs act as a binding agent, and also contribute to the bread’s moistness.
Vanilla: A teaspoon of vanilla extract enhances the overall flavor of the bread. I prefer to use real vanilla extract, not imitation.
Bananas: Overripe bananas are the secret to sweet banana bread! Be sure to mash them thoroughly for an even consistency.
Cranberries: I prefer fresh cranberries in this recipe, but frozen works too. Tossing them in a bit of flour prevents them from sinking to the bottom of the loaf.
Walnuts: Chopped walnuts are completely optional, but add a delightful crunch and nutty flavor.

How to Make Banana Cranberry Bread

Step 1

Preheat and Prep: Start by preheating your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan or four mini loaf pans with butter or nonstick spray. A well-greased pan ensures your bread will slide out easily after baking.

Step 2

Make a Quick Buttermilk: In a small bowl, stir together the milk and lemon juice. Let it sit for about 5 minutes to thicken slightly.

Step 3

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Take 1 tablespoon of this mixture and toss it with the chopped cranberries. This will keep them from sinking to the bottom of your loaf.

Step 4

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take 2-3 minutes with a hand or stand mixer. The goal is to incorporate air, which will make your bread tender and soft.

Step 5

Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each one is fully incorporated. Then, mix in the vanilla extract.

Step 6

Incorporate Buttermilk and Bananas: In a separate small bowl, mash the bananas until smooth. Stir the buttermilk mixture into the bananas. Stir the banana mixture into the butter and sugar mixture. It might look a little lumpy, and that’s okay!

Step 7

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing—you don’t want to overwork the batter and end up with dense bread.

Step 8

Add Cranberries and Walnuts: Gently fold in the cranberries and walnuts (if using), making sure they’re evenly distributed throughout the batter.

Step 9

Bake and Cool: Spoon the batter into your prepared pan(s), smoothing the top with a spatula. Bake for about 50 minutes for a standard loaf or 25-30 minutes for mini loaves. To check for doneness, insert a toothpick into the center—it should come out clean or with just a few crumbs. Let the bread cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

Recipe Tips

Use over-ripe bananas with lots of brown spots—they’re sweeter and easier to mash, adding natural sweetness and moisture to your bread.
Once you add your dry ingredients, stir gently until just combined. Overmixing can make the bread dense and chewy instead of soft and tender.
Not a fan of walnuts? Swap them for pecans, almonds, or even chocolate chips.

Be sure to save this recipe to your favorite Pinterest board for later.

FAQs

What can I use instead of walnuts?

If you don’t like walnuts or have a nut allergy, try pecans, almonds, sunflower seeds, or even chocolate chips for a nut-free option. You can also omit the nuts entirely.

Can I double the recipe?

Absolutely! This recipe doubles easily. You can bake two loaves or several mini loaves. Be sure to adjust the baking time as needed.

Can I freeze this banana bread?

This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave a slice for a quick treat.

What if my bananas aren’t ripe enough?

If your bananas are still yellow, you can speed up the ripening process by placing them in a paper bag with an apple overnight. In a pinch, you can bake unpeeled bananas at 300°F (150°C) for 15-20 minutes until they’re soft and browned.

Why does my bread sink in the middle?

If your bread sinks, it may be underbaked or the batter might have been overmixed. Check your oven temperature with an oven thermometer, and always test for doneness with a toothpick.

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