Cranberry Banana Bread

Have some leftover bananas that are too ripe to eat? Have some extra cranberries from your holiday desserts?

Then, this recipe is perfect for you!

Cranberry Banana Cake

  • Servings: 8-10
  • Difficulty: Medium
  • Print


Banana Cake:
  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp freshly chopped Rosemary
  • 1/2 tsp cinnamon
  • 2 ripe bananas
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 eggs, room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup fresh cranberries

  • Directions

    1. Preheat oven to 350F. Spray a 9×5 in loaf pan
    2. Sift together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, mash the bananas. Then, cream the butter together with the bananas, about 45 seconds.
    4. Add in the sugars and beat an additional 1-2 minutes.
    5. Beat in each egg, one at a time. Beat in the vanilla and sour cream. Beat until combined, making sure not to over beat mixture.
    6. Beat in flour, 1 cup at a time. Fold in the cranberries.
    7. Bake for 50-55 minutes or until the center no longer jiggles.
    8. Remove from oven, let cool for 5 minutes. Use a small rubber spatula to loosen the sides to take the loaf out of the pan.

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