Cranberry Banana Bread
A delightful and moist bread combining the sweetness of ripe bananas with the tartness of fresh cranberries, perfect for breakfast or as a snack.
Ingrédients
Main Ingredients
- 3 pieces ripe bananas Ensure bananas are fully ripe for maximum sweetness.
- 1 cup fresh or frozen cranberries If using frozen, let them thaw.
- 1/2 cup sugar Regular granulated sugar.
- 1/4 cup brown sugar Adds moisture and flavor.
- 1/2 cup melted butter Can be substituted with coconut oil for dairy-free.
- 2 large eggs For vegan, substitute with flax eggs or applesauce.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1 teaspoon baking soda Essential for leavening.
- 1/2 teaspoon salt Balances flavors.
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
Instructions
Preparation
- Gather all your ingredients on the countertop.
- Mash the ripe bananas in a large mixing bowl until mostly smooth.
- Add melted butter to the bananas and mix until combined.
- Mix in the sugar, brown sugar, eggs, and vanilla extract until creamy.
- Sprinkle in the baking soda and salt, and mix to combine.
- Gently fold in the all-purpose flour until just combined.
- Carefully fold in the cranberries.
- Pour the batter into a greased loaf pan.
Baking
- Bake the loaf in a preheated oven at 350°F (175°C) for 60-65 minutes or until golden brown.
- Check for doneness with a toothpick; it should come out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve with cream cheese or butter. Perfect with coffee or tea.