Easy Homemade Cranberry Banana Nut Bread
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This Cranberry Banana Nut Bread recipe is a delicious twist on my super-moist banana bread, loaded with juicy cranberries and crunchy walnuts for the perfect balance of sweet and tart. Plus, it’s a great way to use up any lingering cranberries hiding in your freezer!
Instead of regular wheat flour, this recipe uses einkorn wheat flour, which gives it a richer flavor and an amazing texture. Don’t have einkorn flour? No worries—regular all-purpose flour works just as well.
Why You Should Try This Recipe
Ingredient Notes:
BUTTER. Quality matters! Using a high-quality butter makes a huge difference in baked goods. I love Kerrygold Grass-Fed Butter for its rich, creamy flavor—it’s worth it.
BANANAS. The riper, the better! You want those bananas practically on their last leg—dark spots mean extra sweetness and better flavor.
FLOUR. This recipe shines with Einkorn flour (seriously, give it a try!), but if you don’t have any on hand, good old all-purpose flour will work just fine.
How To Make Cranberry Banana Nut Bread:
This recipe is incredibly easy to make! I prefer using an electric hand mixer since it’s convenient to pull out and clean up afterward. However, a stand mixer will work just as well. If you’re feeling adventurous, you can mix everything by hand and get a little arm workout in while you’re at it!
- In the mixing bowl, cream together butter and sugar.
- Mix in mashed bananas and eggs. Mix just until combined.
- Whisk together dry ingredients: flour, salt, and baking soda and add to batter. Mix just until combined.
- Stir in cranberries and chopped walnuts, transfer to prepared loaf pan and bake.
- Bake for 50-60 minutes or until a toothpick comes out clean.
How To Ripen Bananas Quickly
Storing Banana Bread:
Seal tightly in plastic wrap or a Ziploc bag and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.
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You can freeze this bread for up to 3 months if stored in a Ziploc bag. You can also pre-slice it and then freeze it. To thaw it, place it in the fridge overnight and warm it the next day before eating.
Banana Bread Troubleshooting:
The ideal loaf of Banana Bread has a golden-brown rounded top with a thin tender crust. It will have a lengthwise split along the top. It will have a moist texture with small even holes. If something goes wrong check below for some solutions to common mistakes when making Banana Bread.
Why is my Banana Bread crumbly?
This can happen if the bread is cut before completely cooled.
Why is my Banana Bread tough?
The batter was overmixed, or not enough fat was used.
Why did my Banana Bread not rise?
The batter was overmixed, or the baking soda was expired.
Why is my Banana Bread compact?
Too much flour was used, or not enough baking soda.
Substitutions for Healthier Banana Bread:
SUGAR: You can substitute the sugar with honey or maple syrup, both will work with good results. However, with liquid sweeteners, you will need to reduce the amount to ½ cup rather than 1 cup.
BUTTER: you can swap the butter for coconut oil. Coconut oil can be substituted in this recipe with a 1:1 ratio. Use the coconut oil in its solid state rather than melted when creaming with the sugar.
FLAXSEED: Add 1 Tbsp of ground flaxseed to the batter to enjoy the benefits of flaxseed and its rich nutty flavor.
Easy Cranberry Banana Nut Bread
Equipment
- Mixing Bowl
- Stand Mixer or Hand Mixer
- Masher
- One 9×5 loaf pan or two 8×4 loaf pans
Ingredients
- 3 Bananas extra ripe
- 2 cups Einkorn Flour or regular all-purpose flour
- ½ cup Salted Butter room temperature
- 1 cup Sugar
- 2 Large Eggs
- ½ cup Walnuts chopped
- 1 cup Whole Cranberries fresh or frozen
- 1 tsp Baking Soda
- Pinch of Salt
Instructions
- Move your oven rack to the lower position so that the top of your loaf pan is in the middle of the oven. Preheat oven to 350° F.
- Grease the bottom of the loaf pan(s). Note: if using an aluminum pan grease and flour all sides of the pan to avoid sticking.
- Mash bananas with a fork or wire masher and set aside.
- Combine the einkorn flour, baking soda, and salt in a bowl and set aside.
- In your mixing bowl, cream the butter and sugar together.
- Add mashed bananas, eggs, and flour mixture. Mix on low just until combined.
- Stir in the cranberries and nuts.
- Pour batter into loaf pan(s) and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in pan(s) on wire rack.
- Remove loaf from the pan(s) and cool completely on wire rack before slicing.
Notes
Storing Banana Bread:
Seal tightly in plastic wrap or a Ziploc bag and store at room temperature for up to 4 days or in the refrigerator for up to 10 days. You can freeze this bread for up to 3 months if stored in a Ziploc bag. You can also pre-slice it and then freeze it. To thaw it, place it in the fridge overnight and warm it the next day before eating.Substitutions:
Butter: Instead of butter, coconut oil can be substituted in this recipe with a 1:1 ratio. Use the coconut oil in its solid state rather than melted when creaming with the sugar. Sugar: You can substitute the sugar with honey or maple syrup, both will work with good results. However, with liquid sweeteners, you will need to reduce the amount to ½ cup rather than 1 cup.Happy Baking!
♥ Jessica
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