Can You Make a Moist, Tangy Cranberry Banana Bread in Just 75 Minutes?
Craving a festive, fruit-packed loaf that’s perfect for holiday mornings or gifting? What if you could bake a tender banana bread bursting with double cranberry flavor and crunchy pecans in just 75 minutes? Double Cranberry Banana Bread, a contest-winning recipe with 5 reviews, is your answer—ideal for breakfasts, brunches, or cozy snacks. Ready to fill your kitchen with sweet, tart aromas? Let’s get baking!
Overview: Why Double Cranberry Banana Bread Shines
What makes Double Cranberry Banana Bread so special? This award-winning loaf combines the moist sweetness of ripe bananas with the tart punch of whole-berry cranberry sauce and dried cranberries, plus a nutty pecan crunch. Baked in a single 8×4-inch loaf pan, it’s easy to prepare and clean up, making it perfect for holiday gatherings, potlucks, or thoughtful gifts. The straightforward method is beginner-friendly, kid-approved, and adaptable for dietary needs.
Time requirement: 75 minutes total, with 25 minutes prep and 50 minutes cooking. The one-pan method keeps it simple.
Difficulty level: Easy! If you can mash bananas and mix batter, you’re set. An 8×4-inch loaf pan, mixing bowls, and a whisk or mixer are the main tools, and kids can help stir in cranberries or sprinkle pecans.
Health perks: Bananas provide potassium and fiber, cranberries offer antioxidants and vitamin C, and pecans add heart-healthy fats. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome treat for 12 servings.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 1 loaf (12 slices). Each ingredient plays a key role, with swaps for flexibility.
- Shortening (1/3 cup): Adds tenderness and moisture. Sub: Butter, vegan butter, or coconut oil.
- Sugar (2/3 cup): Sweetens and balances cranberry tartness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Mashed ripe banana (1 cup, about 2 medium bananas): Provides moisture and sweetness. Sub: Applesauce or mashed avocado.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (1-3/4 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 3/4 cup all-purpose.
- Baking powder (2 teaspoons): Ensures a light rise. Sub: No substitute; critical for leavening.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
- Baking soda (1/4 teaspoon): Works with acidic ingredients for lift. Sub: No substitute; critical for texture.
- Whole-berry cranberry sauce (1 cup): Adds tart, jammy flavor. Sub: Homemade cranberry sauce or 1 cup chopped fresh cranberries + 2 tablespoons sugar.
- Chopped pecans (3/4 cup, divided): Provide crunch and richness. Sub: Walnuts, almonds, or omit for nut-free.
- Dried cranberries (1/2 cup): Add chewy, tart bursts. Sub: Raisins or dried cherries.
These ingredients are pantry-friendly and seasonal, creating a wholesome, festive loaf.
Step-by-Step Instructions: Let’s Bake This Bread!
Ready to start? You’ll need an 8×4-inch loaf pan, mixing bowls, and a whisk or mixer. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease an 8×4-inch loaf pan with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting the loaf out easier.
- Cream wet ingredients: In a large bowl, cream 1/3 cup shortening and 2/3 cup sugar with a mixer or whisk until light and crumbly (about 3-5 minutes). Beat in 2 eggs, 1 cup mashed banana, and 1 teaspoon vanilla until smooth. Tip: Use overripe bananas for maximum sweetness; room-temperature eggs blend better.
- Combine dry ingredients: In a medium bowl, whisk 1-3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Gradually beat dry ingredients into the wet mixture until just combined. Stir in 1 cup cranberry sauce, 1/2 cup chopped pecans, and 1/2 cup dried cranberries. Tip: Fold gently to avoid overmixing; break up cranberry sauce clumps for even distribution.
- Assemble: Pour batter into the greased loaf pan, spreading evenly. Sprinkle with remaining 1/4 cup chopped pecans. Tip: Press pecans lightly into batter to secure them.
- Bake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 50 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour). Tip: Run a knife around edges to loosen before removing.
- Serve: Slice into 12 pieces and serve at room temperature or slightly warmed. Tip: A light dust of confectioners’ sugar adds a festive touch.
Assembly: Plate It Like a Pro
This banana bread is moist and colorful, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Bread: Slice into 12 even pieces and place 1-2 slices per plate, showcasing the pecan topping and cranberry flecks. Tip: Cut with a serrated knife for neat slices.
- Garnish: Dust with confectioners’ sugar or add a dollop of whipped cream. Tip: A few fresh cranberries or a mint sprig adds a festive pop.
- Serving suggestion: Pair with coffee, tea, or yogurt for a complete breakfast or snack. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a holiday vibe, use white or red plates to highlight the cranberries’ ruby hue. Serve on a rustic board for gatherings. Tip: Add a drizzle of honey or maple syrup for a glossy finish.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your bread tasting great.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Tip: Wrap tightly to prevent drying out.
- Freezing: Freeze cooled loaf (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Tip: Wrap in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Mash bananas and chop pecans up to 2 days ahead; store in fridge. Mix dry ingredients a day ahead. Bake fresh for best texture. Tip: Don’t mix batter early—leavening may weaken.
Health tip: Storing properly preserves the bananas’ potassium, cranberries’ antioxidants, and pecans’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter or coconut oil, flax eggs, and plant-based cranberry sauce.
- Gluten-free option: Use gluten-free flour blend; check baking powder and soda.
- Lower sugar: Reduce sugar to 1/2 cup; add 2 tablespoons applesauce for sweetness.
- Nut-free option: Omit pecans; add 1/4 cup dried cranberries or chocolate chips.
- Spiced boost: Add 1/4 teaspoon cinnamon or nutmeg to batter for warmth.
- Fruit swap: Replace dried cranberries with raisins or chopped dried apricots.
Conclusion: Savor Your Double Cranberry Banana Bread
You’re now ready to master Double Cranberry Banana Bread! This wholesome, contest-winning loaf brings sweet bananas, tart cranberries, and crunchy pecans together for a treat that’s perfect for holiday breakfasts, brunches, or gifting. With just 75 minutes and one pan, you can create a flavorful, nutrient-packed bread that’s as festive as it is easy. Play with vegan or spiced twists to make it your own. Grab that loaf pan, mash some bananas, and enjoy this delightful loaf. Share your results in the comments—I’d love to hear how it turned out!
Print
Double Cranberry Banana Bread
Description
Craving a festive, fruit-packed loaf that’s perfect for holiday mornings or gifting? What if you could bake a tender banana bread bursting with double cranberry flavor and crunchy pecans in just 75 minutes? Double Cranberry Banana Bread, a contest-winning recipe with 5 reviews, is your answer—ideal for breakfasts, brunches, or cozy snacks
Ingredients
Here’s the lineup for 1 loaf (12 slices). Each ingredient plays a key role, with swaps for flexibility.
- Shortening (1/3 cup): Adds tenderness and moisture. Sub: Butter, vegan butter, or coconut oil.
- Sugar (2/3 cup): Sweetens and balances cranberry tartness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Mashed ripe banana (1 cup, about 2 medium bananas): Provides moisture and sweetness. Sub: Applesauce or mashed avocado.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (1-3/4 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 3/4 cup all-purpose.
- Baking powder (2 teaspoons): Ensures a light rise. Sub: No substitute; critical for leavening.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
- Baking soda (1/4 teaspoon): Works with acidic ingredients for lift. Sub: No substitute; critical for texture.
- Whole-berry cranberry sauce (1 cup): Adds tart, jammy flavor. Sub: Homemade cranberry sauce or 1 cup chopped fresh cranberries + 2 tablespoons sugar.
- Chopped pecans (3/4 cup, divided): Provide crunch and richness. Sub: Walnuts, almonds, or omit for nut-free.
- Dried cranberries (1/2 cup): Add chewy, tart bursts. Sub: Raisins or dried cherries.
These ingredients are pantry-friendly and seasonal, creating a wholesome, festive loaf.
Instructions
Ready to start? You’ll need an 8×4-inch loaf pan, mixing bowls, and a whisk or mixer. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease an 8×4-inch loaf pan with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting the loaf out easier.
- Cream wet ingredients: In a large bowl, cream 1/3 cup shortening and 2/3 cup sugar with a mixer or whisk until light and crumbly (about 3-5 minutes). Beat in 2 eggs, 1 cup mashed banana, and 1 teaspoon vanilla until smooth. Tip: Use overripe bananas for maximum sweetness; room-temperature eggs blend better.
- Combine dry ingredients: In a medium bowl, whisk 1-3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Gradually beat dry ingredients into the wet mixture until just combined. Stir in 1 cup cranberry sauce, 1/2 cup chopped pecans, and 1/2 cup dried cranberries. Tip: Fold gently to avoid overmixing; break up cranberry sauce clumps for even distribution.
- Assemble: Pour batter into the greased loaf pan, spreading evenly. Sprinkle with remaining 1/4 cup chopped pecans. Tip: Press pecans lightly into batter to secure them.
- Bake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 50 minutes; cover with foil if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour). Tip: Run a knife around edges to loosen before removing.
- Serve: Slice into 12 pieces and serve at room temperature or slightly warmed. Tip: A light dust of confectioners’ sugar adds a festive touch.
FAQs: Your Questions Answered
Can I use fresh cranberries? Yes! Chop 1 cup fresh cranberries and mix with 2 tablespoons sugar to mimic cranberry sauce.
What are the health benefits? Bananas provide potassium and fiber; cranberries offer antioxidants; pecans add healthy fats.
How do I know the bread is done? A toothpick comes out clean after 50-60 minutes.
Can I prep for a party? Yes! Prep bananas and pecans 2 days ahead; bake fresh.
Kid-friendly? Totally! Sweet-tart flavor appeals to kids; omit pecans for allergies.
Why is my bread dense? Overmixed batter or underripe bananas. Use ripe bananas and mix gently next time.
Gluten-free? Use gluten-free flour; check baking powder and soda.
How to store leftovers? Room temp for 3 days, fridge for 1 week; reheat gently. Freeze for 3 months; thaw before serving.