Cranberry Banana Bread

"Use up the leftover cranberries, freeze the loaf for later. I often make half of this into a loaf and half into small muffins."
photo by Axe A. photo by Axe A.
photo by Axe A.
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Huntergirl photo by Huntergirl
photo by Axe A. photo by Axe A.
Ready In:
1hr 25mins
1 loaf




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

Questions & Replies

default avatar
  1. Harriet Ann H.
    can i use coffee cream in replacment for whole milk in a cranberry bound cake
  2. Cindy B.
    Is it self-rising flour or all purpose?
  3. colonmom
    Any changes to make muffins from this recipe
  4. Hilda L.
    Preheat oven at 350 degrees is that convection oven temperature?
  5. Sue O.
    I made the banana, cranberry nut bread. This is the second time I've made it. I set my oven on convection and put it in for the set time. When I checked it the bottom of the loaf pan about 1inch up remained sticky. I reset 10 more minutes with the same problem again. I reset it 3 times even tried increasing the temp but it was getting too brown I took it out and cut off an end. Again the bottom inch to 1 1/2 in we're very moist to the point of it being gummy. Has anyone else had this problem? Any suggestions? Help!


  1. Just Call Me Martha
    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.
  2. Marianna  U. Kretsc
    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
  3. vegascooker
    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? <br/><br/>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.
  4. annie
    I added 1 teaspoon vanilla and 1/4 teaspoon salt. I also used the 1/2 cup butter. Fantastic! Will make again. Thank you
  5. Dejah B.
    This is a great banana bread recipe. Very moist. I did a couple of things differently: I used vegetable oil instead of butter, and left out the walnuts because I'm allergic. I also added 1/4 tsp. nutmeg to the batter for a little flavor. The sweetness of the bananas contrasts nicely with the tart cranberries. My family ate half the loaf in one afternoon! Yummy!


  1. w1111c
    I deviated from the recipe by using gluten-free flour, upping the cranberries to two cups, and using brown sugar rather than white sugar. The recipe gives a range for the amount of butter, and I used the upper amount of one stick of butter. Perhaps because of these changes, I needed about an extra 20 minutes baking time. If the extra time had caused the bread to brown too much, I would have put some foil on top toward the end of the baking time, but that wasn't necessary.
  2. Ms Delicious Dish
    LOVE THIS RECIPE! (And will never make regular Banana Bread again.) My husband is a diabetic so I used Splenda instead of sugar and used "I cannot believe its not butter fat free", egg beaters and also added 1 tsp vanilla. I doubled the recipe and made a bunch of muffins and hid them in the freezer thinking they would last longer, boy was I wrong! I only got two of them and the rest were gone with in a week my family could not stop eating them! Thanks so much for sharing your recipe.
  3. Kerry S.
    I added some Vanilla extract and Cinnamon
  4. BakinAngel
    Amazing! Moist and delicious. I was skeptical of using unsweetened cranberries. I substituted flax seed for the eggs Still wonderful! Thanks for sharing this.
  5. jesrn2000
    Really good bread - I had a lot of overripe bananas sitting on the counter, so I made a double batch with 3/4 cup butter, used almonds instead of walnuts (since I was out!) and added in about 1 cup of white chocolate chips. I also added 1/2 tsp salt and 1 tsp baking soda - I just felt like it would need it as a double batch. It's sitting on the counter waiting to cool, but the bite I had (that had stuck to the bottom of the pan) was GREAT! - Update - I have now made this a 2nd time without the white chocolate chips and the loaves came out of the pans perfectly! I will definitely keep this one in the "banana recipe" file to make again!


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