Cranberry Banana Bread

This moist and delicious cranberry banana bread is easy to make for fall with sweet bananas and fresh, tart cranberries! It's so soft, fluffy and full of flavor.

Prep Time: 15

Cook Time: 1

Cool Time: 1

Total Time: 2 15

Servings:

Ingredients

½ cup unsalted butter (1 stick)
1 ⅓ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose 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 1/2 cup dried cranberries
½ cup white chocolate chips , or chopped nuts

Instructions

Prep. 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.
Wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream 1/2 cup butter and 1 1/3 cups sugar over medium speed until pale and fluffy. Mix in 2 eggs, 1 teaspoon vanilla, and 1 cup sour cream.
Dry ingredients: In a medium bowl, whisk 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Slowly add to butter mixture and mix until combined. Fold in 1 cup mashed bananas, 1 cup cranberries, and 1/2 cup white 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.
Cool: 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.

Nutrition