Cranberry Banana Nut Bread…Could you possibly add any other ingredients that would make this bread sound any better than it already does? I doubt it! I have been making this bread for 20 years, and every time I bake a loaf of it, I am thrilled by the fact that it is just as good as the last time I made it. This is one of those recipes where you take a classic…add a bit of extra goodness to it…and it becomes a NEW classic!
Of course, you start with bananas. And this is where most people have trouble making really good banana bread. You want bananas that are a little over ripe….not soft and mushy, not terribly mashed and bruised, but a little overripe so they will be sweeter and softer. Take a look at the peels on the bananas I used. They look a little worse for wear, but when you peel them, they are actually smooth, with no bruises, and their color is pale yellow as it should be.
Mash your bananas with a fork until they are creamy, but still a bit lumpy. Then, add all of your other ingredients and mix well. I like using a spatula for this because I am able to fold everything together without over beating anything.
Once everything is mixed together, you should have something that looks like this. It is well blended, but still a bit lumpy. Don’t worry! That’s exactly how it should look!
Pour the batter into a greased and floured baking dish. I love using glass dishes for baking because I can see the outside crust browning as it bakes. Because this bread is dense and filled with moist ingredients, it bakes at a fairly low temperature for a long time. It is done when a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool for 10-15 minutes before removing it from your baking dish. After it has cooled, it is ready to slice and serve. One of the many reasons I love this recipe is the fact that it calls for more nuts and berries than most recipes do. I love having an abundance of crunchy, nutty walnuts and tart, sweet cranberries in every bite. Just imagine the smell of this delicious bread floating through your home. I bet you can hardly wait!
This Cranberry Banana Nut Bread is wonderful warm or cold, and can even be toasted for a real treat. To make it even more special, serve it with my Honey Walnut Butter, a decadent honey butter spread that has to be tasted to be believed. Enjoy!
- 2 cups flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 cup sugar
- ½ cup vegetable oil
- 2 Tbs buttermilk
- ½ tsp vanilla extract
- 3 ripe medium-large bananas, mashed
- ¾ cup chopped walnuts, plus 2 Tbs for garnish
- 1 cup dried cranberries
- Preheat oven to 325 degrees
- Grease a 9x5x3 loaf pan and dust with flour
- Mix flour, baking soda and salt in a small dish and set aside
- Mix egg, sugar and vegetable oil until well blended
- Add flour mixture to egg mixture and stir to combine
- Add buttermilk, vanilla and mashed banana and mix well
- Fold in chopped walnuts and dried cranberries
- Pour batter into prepared baking pan
- Sprinkle additional chopped walnuts on top of batter (approx 2 Tbs)
- Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean
- Cool for 10-15 minutes before removing from pan and slicing
- Serve warm or room temperature
“Nothing says home like the smell of baking.” – Unknown
Salty kisses and sandy hugs! xoxo – Michele