Description
Cranberry Banana Bread with Pecans is a moist and flavorful bread made with ripe bananas, fresh cranberries, and crunchy pecans.
Ingredients
Scale
- 254g (2 cups) all-purpose flour
- 4g (1/2 teaspoon) kosher salt
- 2 teaspoons baking powder
- the zest of 1 lemon
- 200g (1 cup) granulated sugar
- 56g (1/4 cup) salted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 320g (about 3) ripe bananas, mashed
- 80g (3/4 cup) pecans, chopped
- 180g (1 ½ cups) fresh or frozen cranberries, roughly chopped
Instructions
- Preheat oven to 350°F with a rack set in the center. Butter baking pan(s) and line with parchment paper.
- Whisk the flour, salt, baking powder, and lemon zest together in a medium-sized bowl.
- In a separate bowl, beat the sugar, butter, eggs, and vanilla extract until smooth. Mix in the mashed bananas.
- Add the dry ingredients into the wet ingredients and mix just until everything comes together.
- Fold in chopped nuts and cranberries until incorporated, but do not over-mix.
- Add batter to prepared pans, weighing the pans to distribute the batter evenly.
- Bake on the center rack for 1 hr. 10 minutes for a large loaf or 35-40 minutes for mini loaves.
- Cool bread in the pans on a cooling rack for a few minutes before removing the loaves. Run a table knife along the edges of the pans.
- Place bread back on cooling rack and allow to cool completely before slicing or storing.
- Store in an airtight container or freeze well-wrapped for up to 3 months.
Notes
- Wholegrain version: Substitute all-purpose flour for whole spelt flour.
- Use ripe bananas for sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 114
- Sugar: 3g
- Sodium: 225mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Cranberry Banana Bread, Banana Bread Recipe, Pecan Bread