Cranberry Banana Bread

Do you love banana bread? Are you looking for a recipe to use up the overripe banana bread sitting on the kitchen counter? Then why not try some delicious banana bread. Banana bread always comes in handy during busy weekday mornings. A thick slice of banana bread, cut fruits and coffee is perfect filling breakfast. When I was teaching myself to bake cranberry banana bread was
the first recipe that came out perfect. This is a cherished recipe for years and still make them for holidays. It is a convenient and simple, no-fuss recipe. The bananas are naturally sweet which yummy flavor, and sweet chewy cranberries, it is like dessert for breakfast! One bite and you will be pleasantly surprised. It is quite addictive.

Banana bread is a cake-like bread and there are so many recipes out there. This is your regular banana bread with a twist to make it more interesting. It has a citrus flavor from lemons and the sweet-tart from cranberries. This recipe uses dry cranberries, but you can use fresh ones too. It is a wonderfully moist soft bread perfect for a holiday breakfast. Now how do you like your banana bread? I like it right out of the oven, warm crust and a little crispy. A thick slice slathered with butter which starts to slowly melt. It is divine! Hubby says it tastes better the next day. I have to agree with him, the flavors develop and it turns buttery and moist. And also banana bread freezes like a charm. So don't worry just make a big batch!

About the ingredients

Flour- This recipe calls for all-purpose flour, but you can also use almond flour or whole wheat flour. If you are looking for healthier options try adding oats and flax seeds.

Banana- You already know, use overripe bananas, the more dark spots on the skin the better. You can use three bananas for this recipe. If you already have frozen ripe bananas, you can also use those. Just leave them out for about 30 minutes to 1 hour to thaw before using.

Butter- Use softened butter for a dense rich buttery loaf and irresistible buttery flavor. You can also use refined oil instead of butter

Sugar- Bananas are naturally sweet. So you can adjust sweetness according to your taste preference. You can use refined sugar, brown sugar or maple sugar. Brown sugar works magic in banana bread. Maple syrup has a rich flavor and it goes well with bananas.

Cranberry- You can use either fresh cranberries, frozen ones or dried cranberries. Fresh cranberries have a delightful tartness. The dried version is sweetened. It is just like raisins. If you do not like cranberries you can substitute it with raisins or glazed cherry for a fun holiday treat. Soak cranberries in wine for an intense flavor.

Different variations of banana bread

The recipe I am sharing today is the basic banana bread with cranberries. You can get creative when it comes to banana bread. What you add to it is totally up to you. Here are some ideas to take the banana bread recipe to the next level.

Banana Nut Bread- Add your favorite nuts for a richer and healthier version and a slight crunch. You can add any nuts of your choice. Walnuts, almonds, pistachios are all interesting choices.

Banana Bread with chocolate chips- This is my kid's favorite and I make this all the time. This is a great treat for the kid's lunch box. Add around 1/2 cup of chocolate chips. You can also make it a double chocolate banana bread by adding 1/3 cup of cocoa powder.

Maple syrup and raisin banana bread- Unique caramel flavor of maple syrup goes well with bananas. Use 1/3 cup of maple syrup instead of sugar.

Orange ginger banana bread for a beautiful citrus flavor. Add candied ginger for a fun twist.

Cranberry Banana Bread

Cooking time- 30 minutes
Recipe type- baked bread
Cuisine- American

Ingredients
All purpose flour- 3 cup
Eggs-2
Butter- 1/2 stick/4 tbs
Baking powder- 1 1/3 tsp
Baking soda- 3/4 tsp
Salt- 1/2 tsp
Sugar- 1/2 cup
Brown Sugar- 2 tbs
Lemon juice-1/2 lemon
Lemon zest- 1 tsp
Banana- 3
Cranberries dry- 1/3 cup
Vanilla essence- 1 1/2 tsp

Preheat oven to 350 degrees F.
Grease and dust loaf pan or tin with flour and set aside. Line the bottom of the loaf tin with parchment paper.
In a large mixing bowl add flour, baking powder, baking soda, salt. Mix well and set aside.
Whisk room temperature butter, granulated sugar, and brown sugar till it is light and fluffy. Add eggs one at a time and beat till thick and pale. Add mashed banana, lemon zest, lemon juice, and vanilla extract and mix.
Strain the cranberries ( if it is soaked in wine) and mix with one tsp of flour.
Add the dry ingredients or flour into the butter banana mixture and gently fold in. Do not over mix the batter. Mix the cranberries and fold in.
Pour into the prepared loaf tin and bake for 35- 40 minutes at 350 degrees F. If you feel that the banana bread is getting too brown cover with aluminum foil and continue baking. To check if it is done insert a toothpick in the center. If it comes out clean it is done. Allow this to cool in the pan/loaf tin. Run a knife around the edges of the cake tin to loosen the loaf. Allow it to cool down completely before slicing.