This Cranberry Banana Bread is a delightful twist on the classic quick bread, combining the natural sweetness of ripe mashed bananas with the bright, tart pop of fresh cranberries. The addition of chopped walnuts adds a satisfying crunch and nutty depth, while a simple cranberry juice glaze soaks into the warm loaf for extra moisture and flavor. Its the perfect comfort food for cozy mornings, afternoon snacks, or as a sweet treat alongside coffee or tea. The balance of sweet and sour makes it incredibly versatile and crowd-pleasing. Easy to mix up with pantry staples, this bread keeps well for several days, making it an ideal make-ahead dessert or breakfast item.
Cranberry Banana Bread
Description
This Cranberry Banana Bread is a delightful twist on the classic quick bread, combining the natural sweetness of ripe mashed bananas with the bright, tart pop of fresh cranberries. The addition of chopped walnuts adds a satisfying crunch and nutty depth, while a simple cranberry juice glaze soaks into the warm loaf for extra moisture and flavor. Its the perfect comfort food for cozy mornings, afternoon snacks, or as a sweet treat alongside coffee or tea. The balance of sweet and sour makes it incredibly versatile and crowd-pleasing. Easy to mix up with pantry staples, this bread keeps well for several days, making it an ideal make-ahead dessert or breakfast item.Ingredients
Directions
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Preheat your oven to 350F (175C).
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In a large saucepan, combine 2 cups of the sugar and 1 cup of water. Bring to a boil, stirring until the sugar dissolves.
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Add 4 cups of the fresh cranberries to the sugar syrup. Reduce heat and simmer for about 10 minutes, or until most of the berries have popped open.
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Remove from heat and let the mixture cool completely.
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Drain the cranberries, reserving the juice. Measure out 1 cup of the cooked cranberries for the bread batter.
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In a medium bowl, sift together 1 3/4 cups of the flour, 1/2 teaspoon of the salt, 2 teaspoons of the baking powder, and 1/4 teaspoon of the baking soda. Set aside.
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In a large mixing bowl, combine 2/3 cup of the remaining sugar, 1/3 cup of the melted butter, 2 beaten eggs, 1/2 cup of the chopped walnuts, 1 cup of the mashed banana, and the reserved 1 cup of cooked cranberries.
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Add the dry flour mixture to the wet ingredients. Stir gently until just combined; do not overmix.
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Pour the batter into a greased and lightly floured 9x5x3 inch loaf pan.
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Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
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While the bread bakes, prepare the glaze: In a small saucepan, combine 1/4 cup of the reserved cranberry juice, 2 tablespoons of the remaining sugar, and optionally 2 tablespoons Grand Marnier.
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Heat the glaze mixture over low heat, stirring until the sugar dissolves and it is heated through.
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Once the bread is done, remove it from the oven. Use a skewer or knife to poke several holes across the top of the warm loaf.
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Pour the cranberry glaze evenly over the top of the loaf, allowing it to soak into the holes.
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Let the bread cool in the pan for 10 minutes.
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Turn the loaf out onto a wire rack and allow it to cool completely.
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Wrap the cooled loaf tightly in foil. Let it rest for at least one day before slicing for the best texture and flavor.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 312.5kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 3.5g18%
- Cholesterol 12.0mg4%
- Sodium 146.7mg7%
- Total Carbohydrate 56.2g19%
- Dietary Fiber 1.8g8%
- Sugars 43.4g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
