Cranberry Banana Bread(Food Processor Recipe)
A moist, flavorful cranberry banana bread with crunchy pecans and a hint of orange, perfect for breakfast, snack, or holiday gatherings. Sweet, tart, and aromatic.
Ingredients
Instructions
- Place the steel blade in the work bowl and add pecans; finely chop them.
- Transfer chopped pecans to a bowl and set aside.
- Reinsert the steel blade into the work bowl and add cranberries; finely chop them.
- Drain the chopped cranberries and set aside in another bowl.
- Rinse the work bowl and reinsert the steel blade.
- Add banana, sugar, butter, milk, egg, and orange peel to the work bowl.
- Process until smooth.
- In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the work bowl and process with 3 on/off turns until flour disappears; do not overmix.
- Transfer the mixture to a mixing bowl and gently fold in the chopped pecans and cranberries.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 60 to 65 minutes.
- Cool in the pan for 10 minutes, then remove to a rack and cool completely.
Tips & Substitutions
For a nuttier flavor, toast the pecans before chopping. You can substitute walnuts or almonds if you prefer. If you don't have orange peel, a teaspoon of orange zest works well. Be careful not to overmix the batter after adding the flour to ensure a tender bread. This recipe can easily be adapted for mini loaves or muffins; just adjust the baking time accordingly.
Serving Suggestions
Cranberry banana bread is delicious on its own but pairs beautifully with a dollop of cream cheese or butter spread. Serve it alongside a warm cup of coffee or tea for a cozy breakfast or snack. For a festive touch, consider serving it with a side of Homestyle Mac And Cheese for a comforting meal. This bread also makes a lovely gift when wrapped in decorative paper.
Storage & Reheating
Store leftover cranberry banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Banana Bread(Food Processor Recipe) contains roughly 541 calories, with 7g protein, 102g carbohydrates, and 15g fat. It is an excellent source of vitamin C (29% of the Daily Value), calcium (26% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 613mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries in this recipe?
Yes, frozen cranberries work perfectly in this recipe. There's no need to thaw them before chopping; they will break down nicely during the processing. Just be sure to drain any excess moisture after chopping to prevent the batter from becoming too wet.
How can I make this recipe gluten-free?
To make cranberry banana bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon to help with the bread's structure. The rest of the ingredients can remain the same for a delicious gluten-free version.
What can I add to enhance the flavor?
Consider adding chopped dark chocolate or a handful of dried fruit like raisins or apricots for extra sweetness. A teaspoon of vanilla extract can also enhance the overall flavor. For a spicier kick, add a pinch of nutmeg along with the cinnamon.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).