Banana Cranberry Bread with Walnuts

Homemade banana cranberry bread with walnts is a great breakfast or dessert to make during the holidays. A leftover cranberries recipe that is perfect if you have fresh overripe fruit. Make in a loaf pan or as banana bread bundt cake for a pretty treat.

Fresh Cranberry Bread Recipe

Yes you can omit one of the flavors but together is a delicious overripe banana recipe for sure. Add ins are where it’s at when it comes to baking if you ask me. You can make this year round with fresh cranberries or dried which you can always find next to raisins in the store.

Love nuts in your sweet breads? Add crushed walnuts or pecans inside of this too. If you are looking for something new for Christmas breakfast or to serve at a potluck this is it y’all.

You bake bread all the same basic way. You’ll want two bowls, one to whisk together the dry ingredients and the other for the wet items. Then you slowly incorporate the two until it’s somewhat smooth (with some lumps) and then you throw it into the oven.

Cranberry Walnut Banana Bread Ingredients

1. Ripe bananas should be browned, not black
2. Softened butter is best
3. Sugar, white makes it sweet
4. Milk or dairy free alternative works
5. Room temperature eggs
6. All purpose flour is the base for the dry ingredients
7. Baking powder will allow it to rise
8. Crushed walnuts or bits of roasted hazelnuts are good

With Cake Mix

If you are looking for the all time easiest way to make this “fruit bread” I would follow our 4 ingredient banana bread and fold in the fresh cranberries and nuts, then bake as directed in that post. That one is an amped up cake mix recipe, and delicious but not homemade.

With dried cranberries

Dried cranberries, whole and fresh and/or nuts are the add ins used this time around. You will want a loaf pan with some non stick spray or you could line it with a piece of parchment paper. Alternatively you could omit and just drizzle some leftover cranberry sauce recipe with orange juice over the top.

Different from our Bisquick banana bread, you will need to add leavening as listed below. BUT as always you want to measure flour properly (or baking mix in that case) or it will come out dense and not fluffy like you want it. There is an entire recipe card below you can print if you like. Here is a quick step by step but refer to that before mixing:

How to Make Banana Bread with Cranberries

• In a bowl mix together flour and baking powder. Set this aside. Preheat oven to 350 degrees F.
• Inside a large bowl cream butter until smooth. Then add ripe banana, milk, sugar and eggs. Beat until well blended, there will be lumps.
• Slowly incorporate dry ingredients. Scrape down sides until everything is incorporated well.
• Fold in chopped cranberries and nuts. Lightly spray loaf pan with non stick spray or line with parchment paper.
• Pour batter into prepared loaf pan. Bake for about 1 hour and 10 minutes. Test with toothpick inserted in the center after 60 min. to see if middle is no longer wet. If not add another 10 minutes and test again.

Once center comes out clean (or mostly, with crumbs attached) let it sit on wire rack for about 10 minutes. Then remove from pan and allow it to cool completely. Do not let it cool in pan the whole time or it will end up being too dry I feel. This is How to Tell if Banana Bread is Done.

How to make into muffins

We have made this batter and one with other blends like our dried cranberry muffins in smaller forms, yes. You just want to bake at 350F for about 18 minutes. Do not bake too long. As soon as the middle touched gently springs back it is time to take them out and remove from the muffin tin immediately.

Another option would be to whip up a quick glaze to drizzle on the top. You could do this with 1/2 cup of powdered sugar and just enough water to make it the consistency you want. This only takes a few minutes to make but you could also opt for a tub of frosting. Just throw it into the microwave for about 20 seconds and pour on top.

Why does my banana bread keep coming out dry?

If you are frustrated about this and just can’t figure out what is going on, here you go. First off I have figured out that the temperature really needs to be lower with a longer bake time, that will help. Another is don’t wait until the knife or toothpick comes out completely clean, you just don’t want it to be wet.

Many times I won’t even do that, I use my finger which is a better bet. With Banana Bread Recipe No Butter muffins and breads you can test them out just by gently touching the center. If it springs back it is done and you should immediately take it out. Don’t leave it inside the pan though! I mean leave it in enough so it doesn’t fall apart but take it out to let it cool.

Instead, let it sit for maybe 10 minutes. Then loosen the sides, put your hand on the top and slide it out. Sit it on a wire cooling rack for the remainder of the time. That will keep it as moist as possible.

Another way I like to save this for grab and go mornings. You can slice pieces and put each one inside a Ziplock. Suck all of the air out of each bag and seal tight. You can wrap each piece tightly with plastic wrap too to keep the air out. Then kids going to school can grab a piece and eat it along the way. Don’t put these in the fridge either, counter is best once again. Print recipe below and get started.