Cranberry Banana Bread
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Satisfy your afternoon sweet tooth with this cranberry banana bread. It’s full of familiar banana bread flavor, dotted with tart cranberries, and drizzled with a simple sweet glaze. It’s a festive treat that’s perfect for the holidays and quick and easy to make.
Cranberries might not be the first thing that comes to mind when you think of banana bread, but it’s a combination I absolutely love. The tart pop of fresh cranberries pairs beautifully with the natural sweetness of ripe bananas, creating a loaf that’s balanced and full of flavor.
This recipe is easy to make and includes one slightly unexpected ingredient: sour cream. Adding it to the batter makes the banana bread especially tender and moist, while the cranberries stay bright and juicy throughout the loaf. Once baked, a light glaze made from just icing sugar and water gets drizzled over the top.
That simple glaze adds just enough sweetness to complement the tangy cranberries without overpowering the banana flavor. The result is a loaf that feels a little special but still cozy and familiar, perfect for slicing, sharing, and enjoying with a warm drink.
Also, be sure to try our classic banana bread recipe!
Delicious cranberry banana bread add-ins
This cranberry banana bread is delicious on its own, but here are a few ideas for tasty add-ins:
- Chopped nuts or seeds – toasted and chopped walnuts or pecans add delicious crunch. For a pop of green color, a few pumpkin seeds or pistachios sprinkled on top add a nice festive touch.
- Chocolate chips – white chocolate chips or dark chocolate chunks add creamy chocolate flavor.
- Lemon glaze – lemons and cranberries are a perfect pair. To give your loaf a lemon glaze, use fresh lemon juice instead of water.
Cranberry Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large bananas (1 ¼ cups)
- 2 large eggs
- ½ cup melted butter
- ½ cup sour cream
- 1 tablespoon vanilla
- 2 cups fresh cranberries
Glaze
- ⅓ cup powdered sugar
- 2 teaspoons water
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 4"x8" loaf pan with butter or cooking spray. See Notes. In a medium-sized bowl, whisk the flour, sugar, baking soda, and salt.2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon sea salt
- Mash the bananas in a large bowl using a fork. Add the eggs, melted butter, sour cream, and vanilla and whisk well.3 large bananas, 2 large eggs, ½ cup melted butter, 1 tablespoon vanilla , ½ cup sour cream
- Add the dry ingredients to the wet ingredients and gently fold the batter using a rubber spatula. When only a few streaks of flour remain, add the cranberries. Do not overmix the batter.2 cups fresh cranberries
- Pour the cranberry banana bread batter into the prepared loaf pan, top with a few extra cranberries, and bake for 55-65 minutes, or until the top is light brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil. Let the banana bread cool completely before removing it from the pan.
- Once the cranberry banana bread is cool, mix the powdered sugar and water in a small bowl and then drizzle it over top.⅓ cup powdered sugar, 2 teaspoons water
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I’ve been wanting to get into baking and this was my first try at banana bread. This recipe was so easy to follow and I ended up with a perfect loaf. I added some lemon juice/zest to the frosting. It was so tasty!
I’m thrilled that it was a hit!
The first time I made this, my husband could not stop raving about it, which is unusual for him. I make different banana breads and cakes for him, he loves them and deliberately buys bananas and lets them go so I will make him something. He always says they are good, but never like this one. But this one he talked about even after it was gone. Which didn’t take long, lol.
Today, I made it, and just couldn’t get it to set up. Usually my oven cooks hot, even though the temperature is correct, using another oven thermometer. I think it was done close to 50 minutes last time. I usually make good notes, this time I didn’t.
The only thing different that I can think of is I probably measured the ingredients last time, I usually do, even when they aren’t included. I just find it’s more precise. But today I just didn’t feel like it, and since the recipe was not in weights, I thought it would be ok.
After checking it starting at 50 minutes, I finally pulled it out at 65 mins, because the sides were getting too done. I figure that I can take the undercooked pieces and either cook them on a pan, or in the air fryer.
Oh, I used a 9 x 5 loaf pan both times.
Any suggestions are appreciated!
Happy to hear your husband loved it the first time! Measuring definitely helps. Even though banana bread is quite forgiving, if there is too much liquid or too little flour, it won’t set up properly. 🙂
This is my favorite banana bread recipe so far. Maybe it’s because I love anything with cranberries in it. The bread texture and sweetness is just right for me. It does not even need the icing. I used dried cranberries and I really love how it came out.
Delicious! Loved it w out the glaze, too
If I use dried sweetened cranberries, what would be the correct volume please?
You can use the same amount as the recipe calls for. No need to coat them in flour though!