Description

This Easy Cranberry Banana Nut Bread is a moist, flavorful loaf perfect for breakfast or a snack. Featuring ripe bananas, fresh or dried cranberries, and crunchy walnuts, this quick bread combines fruity sweetness with a hint of warm spices like cinnamon and nutmeg for a cozy treat. With simple ingredients and straightforward steps, it’s an ideal recipe for bakers of all skill levels.

Ingredients

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Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Optional: 1/4 tsp nutmeg

Wet Ingredients

2 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup vegetable oil or melted butter
2 large eggs
1 tsp vanilla extract

Add-ins

1 cup fresh or dried cranberries
1/2 cup chopped walnuts or pecans

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and optional nutmeg until evenly combined.
Combine wet ingredients: In another bowl, mix the mashed bananas with granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
Combine wet and dry mixtures: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the bread tender.
Add cranberries and nuts: Stir in the cranberries and chopped walnuts evenly throughout the batter.
Prepare to bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake: Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.

Notes

For extra moisture and flavor, substitute vegetable oil with melted butter.
Use fresh cranberries for a tart bite or dried cranberries for a sweeter, chewier texture.
Ensure bananas are ripe with brown spots for maximum sweetness and moisture in the bread.
Do not overmix the batter after adding wet to dry ingredients to prevent a dense loaf.
Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.