Cranberry Banana Bread Recipe - Food.com (2024)

46

Community Pick

Submitted by Derf2440

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

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Ready In:
1hr 25mins

Ingredients:
9
Yields:

2 loaf

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ingredients

  • 2 cups sugar
  • 1⁄2 - 1 cup butter or 1/2-1 cup margarine, softened
  • 2 cups mashed banana
  • 1⁄2 cup milk
  • 4 eggs
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 cup chopped walnuts
  • 3 cups coarsely chopped fresh cranberries or 3 cups coarsely chopped frozen cranberries

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directions

  • 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.

Questions & Replies

Cranberry Banana Bread Recipe - Food.com (13)

  1. can i use coffee cream in replacment for whole milk in a cranberry bound cake

    Harriet Ann H.

  2. can I use yogurt instead of milk?

    Anonymous

  4. Any changes to make muffins from this recipe

    colonmom

  5. Preheat oven at 350 degrees is that convection oven temperature?

    Hilda L.

see 1 more questions

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Reviews

  1. This is SO easy to make and tastes great. I took it to work and it was devoured in no time at all. I might add a few more nuts next time because I really like the different textures. I used frozen cranberries - whole. They just kind of POP in your mouth that way. All in all, a great recipe. Can't wait to make it again.

    Just Call Me Martha

  2. This could be the best friend my cup of coffee ever had! It was really easy, and left very little mess. I love that it is moist, yet firm, with wonderful, crunchy surprises in every bite!! A definate keeper!!Marianna

    Marianna U. Kretsc

  3. I usually use a different recipe but tried this one out for something different this time. I'm sorry this gets a 2. It looks great but there's 2 problems I had with this recipe. 1 cup of mashed banana isn't enough. I couldn't even see the banana veins in the loaf (it looked more like pound cake...and it tasted more like pound cake). Second problem I had was figuring out how much butter to use. 1/4 vs 1/2 cup is a big difference. Why does the recipe list that like that? <br/><br/>If you are using this recipe, my advice would be to double the banana to 2 cups of mashed banana and 5 Tbsp of butter. You may need to add in another 1-3 tbsp of flour too depending on how your batter looks.

    vegascooker

  4. I added 1 teaspoon vanilla and 1/4 teaspoon salt. I also used the 1/2 cup butter. Fantastic! Will make again. Thank you

    annie

  5. This is a great banana bread recipe. Very moist. I did a couple of things differently: I used vegetable oil instead of butter, and left out the walnuts because I'm allergic. I also added 1/4 tsp. nutmeg to the batter for a little flavor. The sweetness of the bananas contrasts nicely with the tart cranberries. My family ate half the loaf in one afternoon! Yummy!

    Dejah B.

see 40 more reviews

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Tweaks

  1. I deviated from the recipe by using gluten-free flour, upping the cranberries to two cups, and using brown sugar rather than white sugar. The recipe gives a range for the amount of butter, and I used the upper amount of one stick of butter. Perhaps because of these changes, I needed about an extra 20 minutes baking time. If the extra time had caused the bread to brown too much, I would have put some foil on top toward the end of the baking time, but that wasn't necessary.

    w1111c

  2. LOVE THIS RECIPE! (And will never make regular Banana Bread again.) My husband is a diabetic so I used Splenda instead of sugar and used "I cannot believe its not butter fat free", egg beaters and also added 1 tsp vanilla. I doubled the recipe and made a bunch of muffins and hid them in the freezer thinking they would last longer, boy was I wrong! I only got two of them and the rest were gone with in a week my family could not stop eating them! Thanks so much for sharing your recipe.

    Ms Delicious Dish

  3. I added some Vanilla extract and Cinnamon

    Kerry S.

  4. Amazing! Moist and delicious. I was skeptical of using unsweetened cranberries. I substituted flax seed for the eggs Still wonderful! Thanks for sharing this.

    BakinAngel

  5. Really good bread - I had a lot of overripe bananas sitting on the counter, so I made a double batch with 3/4 cup butter, used almonds instead of walnuts (since I was out!) and added in about 1 cup of white chocolate chips. I also added 1/2 tsp salt and 1 tsp baking soda - I just felt like it would need it as a double batch. It's sitting on the counter waiting to cool, but the bite I had (that had stuck to the bottom of the pan) was GREAT! - Update - I have now made this a 2nd time without the white chocolate chips and the loaves came out of the pans perfectly! I will definitely keep this one in the "banana recipe" file to make again!

    jesrn2000

see 6 more tweaks

RECIPE SUBMITTED BY

Derf2440

248

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<p>November 4th, 2013: &nbsp;Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. &nbsp;We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p><p>Mary at Food.com</p><p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p><p>&nbsp;</p><p>********************************************************************</p><p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect&nbsp;</p><p>Love traveling, own a timeshare, went to Portugal in the year 2000, this picture was taken there, so it's 9 years old, but the only decent one I have, I am not photogenic and hate having my picture taken!! <br />I've been enjoying lushious recipes from 'zaar for 9 years now, since January 2001. <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/4treasurehunt.gif alt=Image hosted by Photobucket.com /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image hosting by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/dragonspearls_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/FFF/completedbanner.gif alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg alt= /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CobblerPieTartSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg alt= /></p>

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Cranberry Banana Bread Recipe - Food.com (2024)

FAQs

Can you put too much banana in banana bread? ›

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Know More ›
Can I use bread flour instead of regular flour for banana bread? ›

For the best results I recommend using all-purpose flour. However bread flour also works well in this banana bread recipe.

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Why did my banana bread flop? ›

The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).

Learn More ›
Why do you put baking soda in banana bread? ›

Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise. Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.\

Learn More ›
How many bananas is 2 cups? ›

2 bananas: 1-1/3 cups chopped | 1 cup mashed. 3 bananas: 2 cups chopped | 1-1/2 cups mashed. 4 bananas: 2-2/3 cups chopped | 2 cups mashed.

See More ›
Is it bad to use overripe bananas for banana bread? ›

Brown, overripe bananas are sweeter because in the ripening process the starches in the banana are converted to sugar. You can even use super-soft, black bananas that have a really strong smell and are oozy inside. As long as they're not moldy, there's no such thing as too-ripe bananas for banana bread.

Learn More ›
What happens if you put too much flour in banana bread? ›

If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.

View Details ›
Can you use pancake mix as flour? ›

Using Pancake Mix as Flour: Pancake mix can be used as a substitute for flour in recipes that call for flour, baking soda, and baking powder [3]. It is not suitable for recipes that require yeast. Cakes, cookies, frying batters, and pastries are more ideal for using pancake mix instead of flour.

Read The Full Story ›
What is a substitute for baking powder in banana bread? ›

Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar. Summary: Each teaspoon (5 grams) of baking powder can be replaced with a 1/4 teaspoon (1 gram) baking soda and a 1/2 teaspoon vinegar.

Get More Info Here ›
Why does my banana bread not taste good? ›

Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.

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Why is my banana bread like a brick? ›

Your bananas here were too dry, maybe because they were not so ripe, and they dried out the rest of the batter, making it dense and heavy. In dense and heavy batter, it's hard for your baking powder to make air bubbles (that's why you got a brick).

Discover More ›
Why did my banana bread turn green? ›

In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day.

Continue Reading ›
What is the green stuff in banana bread? ›

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.

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Is baking soda or powder better for banana bread? ›

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

Keep Reading ›
How do you fix too moist banana bread? ›

leave it in the oven to cool down with the oven slightly open so that most of the moisture can escape.

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How many bananas is too many at a time? ›

While there's no blanket rule, sticking to one to two bananas per day shouldn't cause issues for most people. With that said, remember that they are relatively high in carbohydrates, so eating them along with protein or fat is also advisable to support stable energy levels.

Discover More ›
How full should banana bread pan be? ›

Fill the pan until it's two-thirds full, and if there is any remaining batter, fill up a muffin tin. This ensures you get a beautifully risen loaf instead of a potentially flat loaf in a 9×5. Now that you know the importance of pan sizes, it's time to make a loaf of the Best-Ever Banana Bread!

Learn More Now ›
How many bananas makes a cup? ›

We then sliced and mashed the bananas to figure out how many bananas were needed for a cup. We determined that for a cup of mashed bananas there are about 3 bananas needed. And for a cup of sliced bananas you need 1.5 bananas.

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