Cranberry-Banana Nut Bread
A moist and flavorful banana bread infused with tart cranberries and crunchy walnuts. The warm spices add depth, making it a perfect treat for breakfast or tea time. Its hearty texture and festive flavors appeal to both fruit-loving and nut-craving snackers, suitable for any occasion.
Ingredients
Instructions
- Combine the all-purpose flour, cinnamon, baking soda, salt, and nutmeg in a bowl.
- In another bowl, beat the eggs and then mix in the sugar, mashed cranberries, mashed banana, and cooking oil.
- Add the wet mixture to the dry ingredients and stir well until combined.
- Fold in the chopped walnuts.
- Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider using chopped pecans instead of walnuts. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option. If you want a sweeter bread, increase the sugar by 1/4 cup. To enhance the cranberry flavor, use fresh cranberries if available, or consider adding a splash of orange juice to the wet ingredients.
Serving Suggestions
This cranberry-banana nut bread is delicious on its own, but you can enhance it with a spread of cream cheese or butter. It pairs beautifully with a cup of coffee or tea for breakfast or a snack. For a festive touch, serve it alongside the Delicious Chocolate Icing for a sweet treat or as part of a brunch spread featuring other American recipes.
Storage & Reheating
Once cooled, store the cranberry-banana nut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave or toast for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Banana Nut Bread contains roughly 418 calories, with 7g protein, 37g carbohydrates, and 30g fat. It is a good source of vitamin C (19% of the Daily Value), dietary fiber (18% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 964mg per serving (42% 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 for this recipe?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw them and drain any excess moisture before adding them to the batter. Frozen cranberries can provide a similar tartness and flavor to fresh ones.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes and check again.
Can I make this bread gluten-free?
Absolutely! To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately, as it helps to provide structure and improve the texture of the bread.
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).