Cranberry Banana Bread… filled with white chocolate chips and topped with a powdered sugar glaze. So soft and full of flavor!
This cranberry banana bread is a new favorite around here. I had some extra cranberries in the fridge, some old bananas and thought I would try something new. I adapted this recipe from my favorite banana bread recipe and it turned out amazing! I love making bread during the winter months and have a feeling this will be made a few more times.
The white chocolate chips end up melting inside the bread (so you won’t have big chunks), but it spreads the most delicious flavor throughout every bite.
Once fresh cranberries go out of season, you could also use dried cranberries, but I really love the extra punch of flavor and texture the fresh cranberries give. I love adding a few extra berries on top. So festive for the holidays!
For the glaze I kept it simple and whisked together a little powdered sugar and milk. You could even skip the glaze, but it makes it so pretty. I love the white against the red.
It actually took my a couple batches before I got pictures, because my family dug into the bread so fast. It was gone in no time! Everyone loved it, even my picky one. ;)
Cranberry Banana Bread Printable Recipe
Cranberry Banana Bread
- 1/2 cup 1 stick unsalted butter
- 1 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed ripe bananas about 3 small bananas
- 1 cup fresh cranberries can substitute for dried
- 1/2 cup white chocolate chips
- Glaze optional:
- 1/2 cup powdered sugar
- 1 Tablespoon milk
- Preheat oven to 325°F. Spray two bread pans with non-stick cooking spray, set aside.
- In a large bowl cream butter and sugar. Then mix in eggs, vanilla and sour cream. In a separate bowl whisk flour, baking powder, baking soda, and salt. Slowly add to sugar mixture and stir until combined. Fold in bananas, cranberries and chocolate chips. Pour into 2 large loaf pans. You may also use four small loaf pans or make a muffin pan.
- Bake for 1 hour in a loaf pan, 35-45 minutes in a small loaf pan or 25 min in a muffin pan. You want the bread to be lightly browned. Cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick.
- Once the bread is cooked, remove the bread from the pan and place on a cooling rack.
- For the glaze, whisk together the powdered sugar and milk. Drizzle over the top.
Once it’s all done, allow it to cool slightly and then slice it into nice thick slices.
You can also bake this cranberry banana bread in little baking dishes (I found these ones at Michaels for $1 last year). Then I packaged them up with clear wrap and a fun bow. Perfect treat for friends and neighbors.
If you don’t have any leftover cranberries, add them to your shopping list. You must make this before the end of the year. Mmm… so good. Off to add cranberries back onto my shopping list! ;)