Cranberry Banana Bread

Friday October 14, 2016

Makes 2 loaves (3 1/2 by 7 1/2 in.); 6 to 8 servings total

If you love banana bread, this one will be a real treat. It is a classic quick bread. One of  my favorites. Moist. Pretty when sliced. Freezes perfect.


1 cup sugar

1/2 cup butter or margarine, softened

1 cup mashed banana

1/4 cup milk

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup chopped walnuts

1 1/2 cups fresh cranberries, coarsely chopped


Preheat oven to 350 degrees F. Grease an 8 1/2×4 1/2 inch loaf pan. Mix sugar and butter together in a medium mixing bowl until completely blended. Add banana, milk and eggs, mixing well. Add dry ingredients, mix until moist. Stir in nuts and cranberries. Spread batter evenly in loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool. Makes 1 loaf.

Tip: Toss the cranberries in a light dusting of flour to keep them from sinking to the bottom of the batter.

Text copyright Beth Hensperger 2016.

Recipe copyright Sunset magazine.

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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