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 it's quick and easy to make!
Ingredients
2cupsall-purpose flour
1cupgranulated sugar
1teaspoonbaking soda
½ teaspoonsea salt
3largebananas, 1 ¼ cups
2large eggs
½ cupmelted butter
½ cupsour cream
1tablespoonvanilla
2cupsfresh cranberries
Glaze
⅓ cuppowdered sugar
2teaspoonswater
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
Frozen and thawed cranberries work well in this recipe. If you don't like the tartness of cranberries, you can use dried cranberries and skip coating them in flour. You can also bake this in a 5"x9" loaf pan, which will create a wider, shorter loaf.