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Cranberry Banana Bread served on a platter next to a checked napkin.

Cranberry Banana Bread

Treat yourself to this homemade Banana Bread with Cranberries! It's easy to make, delicious, and perfect for the holiday season!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 294kcal
Author: Ginnie

Ingredients

For Bread:

  • 6 tablespoons unsalted butter, at room temperature (plus more for buttering pan)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 cup mashed banana (about 2 medium bananas)
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 ½ cups fresh cranberries, halved
  • ½ cup chopped walnuts

For Glaze + Topping:

  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½ to 2 tablespoons milk
  • 2 tablespoons finely chopped walnuts

Equipment

Instructions

Prepare Bread:

  • Preheat oven to 350°F (175°C). Butter a 9 x 5-inch loaf pan (or spray with nonstick cooking spray), then set aside.
  • Mix butter and sugar until light and fluffy, using a stand mixer (or hand mixer).
  • Add eggs, vanilla, and orange zest; mix until fully incorporated.
  • Stir in bananas by hand. Set aside.
  • In a separate bowl, whisk together flour, salt, cinnamon, cardamom, baking soda, and baking powder.
  • Using a spatula, gently fold flour mixture into butter mixture, stopping when it's about halfway mixed in. (There should still be flour visible when you are done.)
  • Add the halved cranberries and chopped walnuts. Using spatula to fold them into the batter, stopping when everything is just combined (do not over-mix).
  • Transfer batter to loaf pan, then bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before adding glaze.

Prepare Glaze + Add Topping:

  • Add powdered sugar and vanilla to a medium bowl, then stir in just enough milk (starting with 1 tablespoon) so the glaze thin enough to drizzle.
  • Use a spoon to drizzle the glaze over the cooled banana bread. (You may have a little left over.)
  • Immediately sprinkle the finely chopped walnuts over the glazed bread.
  • Serve bread immediately, or store in an airtight container until ready to eat.

Notes

Bananas - For the best results, wait until your bananas have plenty of brown spots before making the bread. Perfectly ripe bananas won't work well.
Measuring the Flour - Lightly spoon the flour into a dry measuring cup, then use a knife (or something else with a straight edge) to level off the top. Do not scoop the measuring cup into the flour. You'll end up packing the flour, and the bread will turn out dry.
Making the Glaze - You can easily adjust the glaze's consistency. If it's too thick, add extra milk. If it's too thin, add more powdered sugar. The glaze will harden, so I'd recommend making it just before you add it to the bread. If it does thicken on top, stir well, and it should smooth out again.
Adding the Glaze - Place a piece of foil or parchment paper under the wire rack (or set it on a baking sheet) before adding the glaze. It will make cleanup much easer!
More Tips - Check out the info before this recipe card for helpful tips, variations, related recipes, and more!

Nutrition

Calories: 294kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!