Cranberry Banana Bread Recipe

Tuesday January 15, 2013 by Claire


After the holidays I discovered some forgotten cranberries at the bottom of my fridge. Looking over to the counter at some browning bananas, I immediately thought of my favourite loaf cake.

My husband calls this "casseroling" - combining leftovers of this and that he thinks should rather be thrown into the compost instead of a mixing bowl - but when I spy him later tonight wolfing down his third helping I'll have my smug satisfaction.

Ingredients:

1/4 cup butter or margarine, softened
3/4 cup white sugar
2 eggs
3/4 cup mashed banana (2 large or 3 small)
1 1/4 cup chopped cranberries (fresh or frozen)

1 1/2 cups white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)

Combine butter, sugar and 1 egg in mixing bowl. Beat until smooth. Beat in second egg. Stir in banana and cranberries.

In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to banana mixture and stir only to moisten.

Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350°F (180°C) for 45 minutes or until done. Let stand in pan for 10 minutes, and then carefully remove to a cooling rack.

Serve plain or with butter or cream cheese spread.


Yield: 1 loaf
Per serving (1 slice): 175 calories (approx)

This is an adaptation of a recipe I found in one of my older cookbooks. My version has a little less butter and sugar but more cranberries and spices. You can substitute the cranberries in this recipe for rhubarb or blueberries for a fun alternative.

In the past I have also added wheat germ and swapped part of the white flour portion for whole wheat flour. This yields a denser and heartier loaf than I prefer for this delicate taste profile, but still very doable.

Depending on your oven, you may need to adjust the baking time and/or temperature. I like to bake this just slightly underdone; the resting phase in the pan immediately after baking finishes the job and you want a moist cake-like texture.

If you make more than one loaf, wrap extra baking in air-tight freezer-safe packaging and freeze for up to 3 months.

Adapted from Company's Coming: Muffins & More

More by Claire
More on Recipes, Food

Facebook Comments


12 Comments

on Jan 21, 2013  Shainaboo  436 said:

I love baking with Crannberries so will definitely have to try this recipe!! Thanks so much for sharing!!! I have an awesome recipe for cranberry chocolate shortbread which is super easy and delicious so we will see how my cranberry baking day expands

on Jan 18, 2013  shanaz  4,608 said:


I could use some of this right now ;)

on Jan 16, 2013  Racenhawk  2,464 said:

will definitely have to try this!

on Jan 16, 2013  flower  4,123 said:

can't wait to make this

on Jan 16, 2013  GBelle  874 said:

Two things I like, bananas and cranberries! I have to try it.

on Jan 15, 2013  cutie_marlena  2,748 said:

OMG I've never heard of this, but it sounds amazing!!

on Jan 15, 2013  fredamans  7,198 said:

MMM, not a combination I would have tried but will now.

on Jan 15, 2013  Bren  22,115 said:

This sounds really good Claire!Thank you for sharing the recipe...I love when you add recipes to Chick!

on Jan 15, 2013  LissaG  5,960 said:

This look very tasty! Going on my "to bake" list :)

on Jan 15, 2013  Hot Cuppa  692 said:

This looks very nice. I have some cranberries too, and this sounds like a great way to use them up. Thanks.

Add Comment:

Name:
Blog URL:


Join Our Newsletter

Stay in the loop for the latest news, contests, deals and more!


Previous Articles