Go Back

Cranberry Banana Bread

Helen T. Patterson
A soft, wholesome loaf combining the natural sweetness of bananas with tart fresh cranberries and crunchy walnuts.
High in fiber and protein, this bread is perfect for breakfast, snacking, or gifting during the holidays.
Quick to mix, easy to bake, and naturally flavorful, it’s a healthy, everyday treat everyone will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Holiday-Inspired
Servings 8 (slices)

Equipment

  • 1 Medium Mixing Bowl
  • 1 large mixing bowl
  • 1 potato masher or fork
  • 1 8×4-inch loaf pan
  • Measuring Cups and Spoons
  • Spatula or wooden spoon
  • Wire cooling rack

Ingredients
  

Dry Ingredients:

  • 2 cups white whole wheat flour 245g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 cup mashed banana 240g, about 2 1/2–3 medium bananas
  • 1/3 cup Greek yogurt 78g
  • 2 large eggs room temperature
  • 1/4 cup unsalted butter melted
  • 1/4 –1/3 cup maple syrup
  • 1 teaspoon vanilla extract

Stir-ins:

  • 1 cup fresh cranberries 110g, halved if large
  • 1/2 cup chopped walnuts

Instructions
 

  • Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C).
    Proper oven temperature is key for even baking and a perfectly golden crust.
    While the oven heats, prepare an 8×4-inch loaf pan by either lightly greasing it with butter or oil or lining it with parchment paper.
    Lining ensures the bread releases easily after baking and prevents sticking, making cleanup much simpler. Set the prepared pan aside.
  • Mash the Bananas: In a medium mixing bowl, take 2 to 3 medium ripe bananas and mash them using the back of a fork or a potato masher.
    Aim for a smooth consistency with only small lumps remaining.
    The natural sweetness and moisture from the bananas will keep the bread tender.
    Carefully measure out 1 cup of mashed banana and leave it in the bowl for the next step.
  • Combine Wet Ingredients: To the mashed bananas, add Greek yogurt, eggs, melted butter, maple syrup, and vanilla extract.
    Mix thoroughly with a spatula or whisk until all ingredients are fully incorporated and the mixture becomes smooth and slightly glossy.
    This combination of wet ingredients adds moisture, richness, and natural sweetness to the bread.
    Avoid overmixing to maintain the bread’s tender texture.
  • Mix Dry Ingredients: In a large mixing bowl, combine white whole wheat flour, baking powder, baking soda, and salt.
    Stir them together with a whisk to ensure the leavening agents are evenly distributed.
    This step guarantees that the bread rises evenly and has a consistent texture throughout.
  • Combine Wet and Dry Ingredients: Gradually pour the wet banana mixture into the bowl with dry ingredients.
    Using a spatula, fold gently until just combined.
    Take care not to overmix, as overmixing can make the bread dense and tough.
    It’s okay if a few small streaks of flour remain; the final baking process will fully incorporate them.
  • Fold in Cranberries and Walnuts: Gently fold in fresh cranberries and chopped walnuts using a spatula.
    Evenly distributing the cranberries ensures each slice has bursts of tart, juicy flavor, while the walnuts add a satisfying crunch and healthy fats.
    This step should be done delicately to avoid crushing the cranberries.
  • Transfer Batter to Pan: Carefully pour or scoop the batter into the prepared loaf pan, spreading it evenly with a spatula.
    Lightly tap the pan on the countertop a few times to remove air pockets and settle the batter.
    This helps the bread bake evenly and creates a uniform crumb structure.
  • Bake the Bread: Place the loaf pan in the preheated oven and bake for 45–60 minutes.
    Baking times may vary depending on your oven, so start checking around 45 minutes.
    The bread is done when a toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs.
    The top should be golden brown, firm to the touch, and slightly springy.
  • Cool the Bread in Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 5 minutes.
    This brief cooling period makes it easier to remove the bread without breaking or sticking.
  • Transfer to Wire Rack: Gently lift the bread from the pan and transfer it to a wire cooling rack.
    Let it cool completely before slicing.
    Cooling ensures the bread sets properly, and the flavors from the bananas, cranberries, and walnuts fully develop.
  • Slice and Serve: Once completely cooled, use a sharp serrated knife to cut the bread into 8 even slices.
    Serve plain, toasted, or with a light spread of butter or nut butter for added richness.
    Enjoy as a satisfying breakfast, snack, or holiday treat.

Notes

  • Ripe bananas are essential: The sweeter and softer the bananas, the more natural sweetness and moisture your bread will have. Overripe bananas with brown spots work best.
  • Fresh cranberries can be tart: Don’t worry—baking mellows their flavor. For a sweeter variation, you can fold in a handful of chocolate chips or dried cranberries.
  • Avoid overmixing: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, heavy bread.
  • Pan choice matters: An 8×4-inch loaf pan produces the ideal shape and baking consistency. If using a different size, adjust baking time accordingly.
  • Cooling is crucial: Let the bread cool completely on a wire rack to prevent soggy texture and to allow flavors to fully develop.