Cranberry Banana Bread
This cranberry banana bread is an easy quick bread that's perfect for a festive breakfast, snack, or even dessert - especially with the lovely white chocolate glaze. Ripe bananas and sour cream (or yogurt) keep the loaf moist, while the addition of fresh cranberries give the banana bread a sweeter and slightly tart note once baked.
Servings: 10
Calories: 480kcal
Equipment
- Mixing bowls
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
Ingredients
- 1¾ cups mashed bananas ~5 large bananas
- ⅓ cup sour cream room temperature
- 2 teaspoons vanilla extract
- ½ cup unsalted butter room temperature
- ⅓ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 ½ cups whole cranberries fresh or frozen
- 1 tablespoon flour
White Chocolate Glaze
- 2 oz white chocolate chopped
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¼ cup heavy whipping cream
- Pistachios finely chopped (for garnish)
Instructions
- Preheat the oven to 350℉ and grease and line an 9x5” loaf pan with a strip of parchment paper with overhangs (going perpendicular across the long side).
- Mash the bananas with a fork, leaving some chunks. Mix together with the sour cream and vanilla and set aside.1¾ cups mashed bananas, ⅓ cup sour cream, 2 teaspoons vanilla extract
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix in until incorporated. Mix in the banana and sour cream mixture.½ cup unsalted butter, ⅓ cup light brown sugar, ½ cup granulated sugar, 2 large eggs
- Whisk together the dry ingredients, then add the dry ingredients and fold it into the wet ingredients using a rubber spatula until just combined.2 cups all-purpose flour, 1 ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon
- Toss the cranberries with 1 tablespoon of flour, then fold in the cranberries.1 ½ cups whole cranberries, 1 tablespoon flour
- Spread the batter into the prepared loaf pan, then bake for 60-70 minutes or until the cake slightly pulls away from the edges and a toothpick inserted fully into the center comes out with a few moist crumbs (but no wet batter). Tent the loaf very lightly with foil if it begins to brown too rapidly during baking.
- Cool for 10 minutes in the pan, then remove the loaf using the parchment paper slings and finish cooling completely on a wire rack.
- White Chocolate Glaze
- Chop the white chocolate bar and place in a microwave safe bowl. Microwave in 30 second increments, stirring in between each, until completely melted. Cool slightly.2 oz white chocolate
- Add the powdered sugar, vanilla, and 1 tablespoon of heavy whipping cream and mix together to combine. The glaze should be quite thick, as you don’t want it to fall completely over the edges of the cake. Add 1 additional teaspoon of heavy cream as needed until the desired consistency is formed.1 cup powdered sugar, ¼ cup heavy whipping cream, 1 teaspoon vanilla
- Slowly pour over the center of the completely cooled loaf cake, then sprinkle over chopped pistachios (if using). Allow it to set for 15 minutes before slicing and serving.Pistachios
Video
Notes
Store the cranberry bread covered at room temperature for one day, then in the fridge for an additional 2-3 days. Enjoy at room temperature.
If not adding the glaze, the banana bread can be stored fully at room temperature (covered) for up to three days.
Nutrition
Calories: 480kcal | Carbohydrates: 80g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 427mg | Potassium: 244mg | Fiber: 2g | Sugar: 52g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg
