Total Time
1hr 15mins
Prep 0 mins
Cook 1 hr 15 mins

“Full of cranberries and bananas, this bread deliciously balances tart and sweet.” From: Canadian Living, October 2006

Ingredients Nutrition


  1. Line a 9 x 5-inch loaf pan with parchment paper or grease; set aside.
  2. In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, heating well after each. Beat in bananas, vanilla and lemon juice.
  3. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Sitr into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and nuts. Scrape into prepared pan, smoothing top.
  4. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 1 ¼ hours. Let cool in pan on rack for 5 minutes, Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (It will be crumbly if you try to cut it before this.).
Most Helpful

This was excellent. loved the flavor. thanks for the great recipe!!

Chef Stiles January 09, 2013

I reduced the sugar to 1/2 cup. I used frozen cranberries. This bread was so good. DH brought some to work and he told me his co-workers liked this bread so much they wanted the recipe. Thanks bloubunny :) Made for I Recommend tag game

Boomette December 17, 2012

This bread is so moist with a great taste of bananas and the tang of the cranberries. I would never have thought of combining the two but they went together well. It was an easy recipe to follow but DO follow the directions to wrap tightly to keep that moistness. I'll admit to just wrapping overnight as we were anxious to have it with our morning coffee and it was fine. I highly recommend this recipe to anyone. Made for Spring PAC 2010

Bonnie G #2 March 06, 2011