Cranberry Banana Bread
This cranberry banana bread combines the sweetness of ripe bananas with tangy cranberries, creating a moist and flavorful treat perfect for any occasion. It's the best cranberry bread recipe featuring a double cranberry twist with an irresistible nutty crunch!
Equipment
- 8x4-inch loaf pan
- Large mixing bowl
- Spatula
- Whisk
Ingredients
- 1/3 cup shortening
- 2/3 cup sugar
- 2 large eggs, room temperature
- 1 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup whole-berry cranberry sauce
- 3/4 cup chopped pecans, divided
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F and grease an 8x4-inch loaf pan to prevent sticking.
- In a large mixing bowl, cream shortening and sugar together until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
- Gently fold in the cranberry sauce, 1/2 cup of chopped pecans, and dried cranberries until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining pecans over the top for a crunchy finish.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For substitutions, feel free to replace dried cranberries with dried cherries or swap the pecans for almonds. Reduce sugar by using a sugar substitute like coconut sugar or stevia.