This moist and delicious cranberry banana bread is bursting with fresh, juicy cranberries and rich and creamy white chocolate chips in every bite! So soft and full of flavor.
1cupfresh cranberries, can substitute for 1/2 cup dried cranberries
½cupwhite chocolate chips, or chopped nuts
Instructions
Preheat the oven to 325°F. Spray 2 loaf pans with non-stick cooking spray. You may also use 4 small loaf pans or a muffin tin.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar over medium speed until pale and fluffy. Mix in eggs, vanilla, and sour cream.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Slowly add to butter mixture and mix until combined. Fold in bananas, cranberries, and chocolate chips. Pour into pans.
Bake 1 hour in a loaf pan (35 to 45 minutes in a small loaf pan or 25 minutes in a muffin tin), or until a toothpick inserted in the center comes out clean. You want the bread to be lightly browned. Cover with foil while baking if it begins to brown too fast.
Transfer from the pan to a cooling rack to cool completely.
Slice the cranberry banana bread in 1/2-inch slices. Store in a covered container.
Notes
Glaze: This bread would taste delicious drizzled with a powdered sugar icing or cream cheese glaze. Storage: Store in a covered container at room temperature up to 3 days. Freezer instructions: Wrap in foil or plastic and freeze up to 3 months.