Cranberry Orange Banana Bread

This Cranberry Orange Banana Bread recipe yields an incredibly moist and flavorful banana bread scented with orange, warm earthy spices and studded with tart cranberries. Slice and serve with softened salted butter.

Yields 2 loaves or 16 thick slices.

Course Breads & Baked Goods, Desserts & Sweet Treats

Cuisine American

Keyword baking, banana bread, cranberry orange bread, holiday baking, quick bread, sweet bread, winter baking

Prep Time 25

Cook Time 40

COOLING TIME: 40

Total Time 1 5

Servings servings

Calories 184

Author Laurie McNamara

Equipment

Razab Glass Loaf Pan w/Lids set of 2

Ingredients

2 cups unbleached all-purpose flour
1 teaspoon fine salt sea salt or pink himalayan
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground mace
3 medium very ripe bananas (see notes)
1/2 cup granulated white sugar
1/2 cup light brown sugar
1 large orange zested (see notes)
1/2 cup unsalted butter melted and cooled
2 large eggs
2 tablespoons milk
2 tablespoons orange juice freshly squeezed
2 teaspoons pure vanilla extract
2 cups halved cranberries

US Customary - Metric

Instructions

Position your oven rack in the bottom third of your oven and preheat to 325°. Grease two 9x5 glass loaf pans with a nonstick baking spray with flour. Or grease with butter and use parchment paper.
In a medium bowl, measure and add the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and mace. Whisk to combine.
In another medium bowl, peel and add the very ripe bananas and use a fork to mash to desired consistency.
In a large bowl, add both sugars and the orange zest (see notes). Use your fingers to massage the sugar and the zest until well combined and the mixture resembles coarse wet sand.
To the sugar mixture, add the (cooled) melted butter, eggs, milk, orange juice and vanilla. Use a whisk to stir and combine. Next add the mashed bananas and stir switch to a spatula to incorporate.
Add in 1/3 of the flour mixture, mixing until just combined and repeat this two more times.
Add the cranberry halves to the bowl and gently fold them into the batter.
Divide the batter among the two prepared loaf pans (about 2½ cups of batter per pan). Spread the top of the batter evenly and bake in the lower third of your oven for 40 minutes or until a tester comes back with only a few crumbs attached.
Rotate the pans halfway through to ensure even baking.
Remove and allow the bread to cool in the pans for 15 to 20 minutes before carefully turning out and placing on a wire wrack to further cool.
Slice and serve with softened salted butter or as desired.

Notes

How to Quickly Ripen Unripened Bananas:

Don't have ripe bananas but you need and want to make this bread? Simply place your unpeeled bananas on a small rimmed baking sheet. Slide them in a 350° oven and bake for 15 to 20 minutes. Once cooled and save to handle, peel and add to a bowl before mashing!

A Note On Orange Flavor:

The orange in this quick bread is subtle and perfect (in my opinion). However if you want more orange flavor, consider upping the amount of orange zest.

How To Store and Freeze:

Allow the bread to cool completely before storing. Will last up to 3 to 4 days on the counter if wrapped in plastic wrap. Or freeze up to 4 months.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition