Cranberry Banana Bread is tender, moist, and mildly sweet, studded with tart dried cranberries. This soft banana bread is even better when made with overripe bananas—easy to prepare and delicious to enjoy.
Cranberry Banana Bread Recipe:
This loaf is great for holidays, brunch, or a simple snack. The pairing of sweet banana and bright, tangy cranberries in every bite makes it irresistible. Warm spices—cinnamon, nutmeg, and a touch of cloves—fill the kitchen as it bakes, making this an especially cozy choice for fall.
How to Freeze Bananas
Don’t toss overripe bananas—freeze them for later. Place unpeeled bananas in a freezer bag, press out excess air, and freeze for up to 3 months. Thaw overnight and bring to room temperature before using in banana bread. Alternatively, peel and slice bananas and freeze them for smoothies.
Can I Omit Cranberries?
Yes—this recipe works perfectly without cranberries. If you prefer, swap them for nuts or chocolate chips to suit your taste. No matter which mix-ins you choose, the bread remains soft and flavorful.
Ingredients for Cranberry Banana Bread:
For best results, use room-temperature eggs, bananas, and sour cream. If using frozen bananas, thaw them in the refrigerator and allow them to come to room temperature before mixing. If you love cinnamon, feel free to increase the amount for a warmer, more autumnal flavor. Mash the bananas until smooth, about the consistency of applesauce.
How to Make Cranberry Banana Bread:
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
- Fold 1 cup dried cranberries into the dry mixture.
- In a large bowl, mash 1 ripe banana. Add 1/2 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, 1/2 cup grapeseed (or vegetable) oil, and 1 teaspoon vanilla extract. Whisk until combined.
- Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake about 45–60 minutes, or until a toothpick inserted in the center comes out clean. Baking times vary by oven; start checking at 45 minutes.
Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a cooling rack. Let the bread cool completely before slicing to ensure clean slices and the best texture.
Substitutions and Tips
- Use 2–3 very ripe bananas and reduce sugar if you prefer less sweetness—ripe bananas add natural sweetness and moisture.
- Fresh cranberries can be substituted for dried cranberries in equal amounts; adjust sugar if using tart fresh berries.
- Swap sugar for an equal amount of honey for a slightly different flavor and a less refined sweetener.
- Try whole wheat pastry flour in place of all-purpose flour for a nuttier, wholier loaf.
- If you prefer a stronger cinnamon flavor, omit nutmeg and cloves and increase cinnamon.
- Grapeseed oil can be replaced with vegetable oil; use the same amount.
- Replace sour cream with plain or Greek yogurt in the same quantity for a lighter tang.
How to Ripen Bananas
- Oven method: Place unpeeled bananas on a baking sheet and bake at 250°F for 15–20 minutes. This speeds ripening for greenish bananas.
- Paper bag method: Place whole bananas in a paper bag and loosely fold the top. Adding an apple speeds ripening by increasing ethylene gas concentration.
Freezing Banana Cranberry Bread
You can freeze baked banana bread for up to 3 months. Cool completely before wrapping.
- Wrap the whole loaf or individual slices tightly in 2–3 layers of plastic wrap to prevent freezer burn. Freezing slices individually makes thawing quicker.
- Place wrapped bread in a freezer bag or airtight container, label with the date, and store for up to 3 months.
- Thaw wrapped bread in the refrigerator or at room temperature.
More Quick Bread Ideas
- Apple Blueberry Honey Bread – a moist and fruity option for summer.
- Banana Berries Bread – loaded with fresh fruit and ultra-soft.
- Raspberry Pecan Honey Bread – a crowd-pleasing loaf that disappears fast.
Cranberry Banana Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 ripe banana
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup grapeseed or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- Butter, for greasing pan
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir in dried cranberries.
- In a large bowl, mash the banana. Add sugar, eggs, sour cream, oil, and vanilla; whisk to combine.
- Fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Transfer batter to the prepared pan and bake about 45–60 minutes, or until a toothpick comes out clean.
- Cool in the pan 10–15 minutes, then transfer to a rack and cool completely before slicing.
Notes
- Freeze bananas: Place unpeeled bananas in a freezer bag and remove excess air. Freeze up to 3 months. Thaw before using in bread or slice and freeze for smoothies.
- Use 2–3 very ripe bananas and reduce sugar if desired.
- Substitute fresh cranberries for dried in equal amounts, adjusting sugar to taste.
- Swap sugar for honey in equal amounts for a different flavor profile.
- Use whole wheat pastry flour instead of all-purpose for a heartier loaf.
- Omit nutmeg and cloves and increase cinnamon for a more cinnamon-forward flavor.
- Replace grapeseed oil with vegetable oil if preferred.
- Substitute plain or Greek yogurt for sour cream in equal amount.
To Ripen Bananas
- Oven method: Bake unpeeled bananas at 250°F for 15–20 minutes until darkened and soft.
- Paper bag method: Place bananas in a paper bag with an apple to speed ripening via ethylene gas.
To Freeze Banana Cranberry Bread
- Cool completely, then wrap slices or the whole loaf tightly in plastic wrap to prevent freezer burn.
- Place wrapped bread in a freezer bag or container, label, and freeze up to 3 months.
- Thaw in the refrigerator or at room temperature.
Originally published February 2017; updated February 2020 with substitutions and tips.