Cranberry Banana Bread with Citrus Glaze Recipe

Get ready to fall in love with the bright tartness of cranberries paired with sweet, ripe bananas in this easy Cranberry Banana Bread recipe. The loaf is moist, tender, and perfect for breakfast, an afternoon snack, or a thoughtful homemade holiday gift.

This simple loaf cake is ideal for sharing during the holidays or serving with a special morning spread. It’s just as much of a family favorite as other fruity loaf cakes.

I keep extra cranberries in the freezer so I can make this whenever the mood strikes. It’s lovely warm from the oven and the flavors mellow and deepen the next day — if you have any left over!

Why you’ll love this recipe

• Made with simple pantry ingredients and no special equipment
• Great for holiday gift-giving or a cozy housewarming treat
• Moist and tender crumb with a pleasant balance of sweet banana and tart cranberry

INGREDIENTS FOR THIS RECIPE

1/4 cup butter, melted

1 cup granulated sugar

2 large eggs

3 mashed very ripe bananas

1 cup chopped cranberries (fresh or frozen)

1 and 1/2 cups all-purpose flour

1 and 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

3/4 cup chopped walnuts or pecans (optional)

Can I use dried cranberries instead of fresh cranberries?

Yes — dried cranberries work well. Use a 1:1 substitution for chopped dried cranberries in place of fresh or frozen.

How ripe should bananas be for banana bread?

Bananas should be very ripe with brown spots and soft to the touch. The darker the bananas, the sweeter and more flavorful the bread will be.

How to make Cranberry Banana Bread – Step by Step Instructions

You’ll find a printable recipe card below. These step-by-step instructions will guide you through the process and help you get a perfect loaf every time.

STEP 1 – Preheat the oven to 350°F.

STEP 2 – Grease a 9x5x3-inch loaf pan with butter or non-stick spray.

STEP 3 – In a large bowl combine the melted butter, granulated sugar, and one egg. Beat until smooth.

STEP 4 – Add the second egg and beat again until the mixture is smooth.

STEP 5 – Gently fold in the mashed bananas and chopped cranberries until just combined.

STEP 6 – In a separate bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.

STEP 7 – Add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing. If using nuts, fold them in now.

Why should you not overmix a loaf cake?

Overmixing develops gluten and can reduce the effectiveness of the leavening agents, producing a dense, heavy loaf rather than a light, tender crumb.

STEP 8 – Transfer the batter to the prepared loaf pan and bake at 350°F for 50–55 minutes, until a cake tester or toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the loaf rest in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely on the rack. Wait another 15 minutes before slicing for the best texture.

STORAGE AND FREEZING INSTRUCTIONS

Refrigerator: Wrap the cooled loaf tightly in plastic wrap and place it in an airtight container or storage bag to keep it fresh. Stored this way in the refrigerator, the bread will stay good for up to five days.

Can I freeze banana bread with cranberries and walnuts?

Freezing: Yes. After the loaf has cooled completely, wrap it snugly in plastic wrap, then wrap again in aluminum foil to prevent freezer burn. Store in the freezer for up to three months. Thaw completely at room temperature before serving.

Cranberry Banana Bread Recipe

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• Author: Sandra Flegg
• Total Time: 1 hour 5 minutes
• Yield: 12 slices