Easy Cranberry Banana Nut Bread (Holiday Recipe)
This Easy Cranberry Banana Nut Bread is perfect for the holiday season. Tart cranberries and sweet banana flavors make this bread recipe a festive favorite. This bread is perfect with a cup of coffee for breakfast or an afternoon snack and can be made to give as gifts for the holidays!
Servings: 12 slices
Equipment
- 9x5inch loaf pan
Ingredients
- 3 medium bananas
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sugar
- 1 and ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg, or cinnamon
- 1 cup fresh cranberries, chopped
- ¾ cup pecans, chopped
Instructions
- Preheat oven to 325° F. Spray a 9x5 inch loaf pan with cooking spray.
- In a large bowl mash the bananas with a fork. Add the oil and eggs to the bowl and stir with a spoon to incorporate.
- Add sugar and vanilla extract to the banana mixture and stir to combine.
- Add flour, baking powder, baking soda, salt and nutmeg and stir just until no white streaks of flour remain. Add the cranberries and pecans and stir just to incorporate being careful to not over mix the batter which could result in dry banana bread.
- Bake in preheated oven for 75-85 minutes or until a toothpick inserted in the middle of the bread comes out clean. All ovens are different so check this before the recommended time. Also cover the bread half way through the baking time with a piece of aluminum foil so that the top does not get too brown.
Notes
This banana bread recipe is ideal to store at room temperature in an airtight container. You can leave it on the counter at room temp for 3 days or in the refrigerator for up to a week.
This is also a great recipe to freeze. Once the bread has cooled, wrap it in plastic wrap and then again in aluminum foil to protect it from freezer burn and keep it moist. It will last for up to three months. Allow it to thaw before enjoying it.