Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

Use up the leftover cranberries, freeze the loaf for later. I often make half of this into a loaf and half into small muffins.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350F degrees.
  2. Grease an 8 1/2 by 4 1/2 inch loaf pan.
  3. Mix sugar and butter in a medium mixing bowl until completely blended.
  4. Add banana, milk and eggs, mixing well.
  5. Add dry ingredients, mixing just until moist.
  6. Stir in nuts and cranberries.
  7. Spread batter evenly in the loaf pan.
  8. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
  9. Remove from pan, cool on rack.
Most Helpful

5 5

This is SO easy to make and tastes great. I took it to work and it was devoured in no time at all. I might add a few more nuts next time because I really like the different textures. I used frozen cranberries - whole. They just kind of POP in your mouth that way. All in all, a great recipe. Can't wait to make it again.

5 5

This could be the best friend my cup of coffee ever had! It was really easy, and left very little mess. I love that it is moist, yet firm, with wonderful, crunchy surprises in every bite!! A definate keeper!! Marianna

2 5

I usually use a different recipe but tried this one out for something different this time. I'm sorry this gets a 2. It looks great but there's 2 problems I had with this recipe. 1 cup of mashed banana isn't enough. I couldn't even see the banana veins in the loaf (it looked more like pound cake...and it tasted more like pound cake). Second problem I had was figuring out how much butter to use. 1/4 vs 1/2 cup is a big difference. Why does the recipe list that like that?

If you are using this recipe, my advice would be to double the banana to 2 cups of mashed banana and 5 Tbsp of butter. You may need to add in another 1-3 tbsp of flour too depending on how your batter looks.