Combining the natural sweetness of ripe bananas with the bright tartness of cranberries and a burst of fresh orange zest, this Orange Cranberry Banana Bread is a delightful twist on traditional banana bread. Its moist texture, balanced flavors, and straightforward preparation make it an ideal recipe for utilizing overripe bananas while adding a refreshing citrus note.
Whether enjoyed as a wholesome breakfast, a snack with coffee or tea, or a treat to share with family and friends, this quick bread requires no specialized equipment and comes together in about 15 minutes of prep time plus baking.
Why You’ll Love This Recipe
- Uses overripe bananas that might otherwise go to waste
- Tart cranberries balance the natural sweetness of the bananas
- Orange zest adds a lively, fragrant citrus touch
- No complicated steps or special tools needed
- Versatile enough for breakfast, dessert, or an anytime snack
Ingredients
- 1 ½ cups all-purpose flour (192 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar (150 grams)
- 1 large egg
- ⅓ cup unsalted butter, melted
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries
- ½ cup chopped walnuts (optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed.
Step 3: Mix Wet Ingredients
In a separate larger bowl, combine the mashed bananas, granulated sugar, egg, melted butter, and orange zest. Stir gently until the mixture is smooth and uniform.
Step 4: Fold Dry into Wet
Gradually add the dry ingredients into the wet banana mixture. Fold them together gently, stirring just until combined. Avoid overmixing to ensure the bread remains tender and light.
Step 5: Add Cranberries and Nuts
Carefully fold in the fresh or frozen cranberries and chopped walnuts if using. This adds bursts of tartness and crunchy texture.
Step 6: Bake the Bread
Pour the batter evenly into the prepared loaf pan, smoothing the surface.
Bake in the preheated oven for 55 to 65 minutes. Begin checking doneness at 55 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the bread is ready.
Step 7: Cool and Remove
Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Frequently Asked Questions
Can I use dried cranberries instead of fresh or frozen?
Yes, but reduce the quantity to ¾ cup and soak them in hot water for 10 minutes before folding into the batter. This prevents dried cranberries from absorbing moisture from the bread and becoming tough.
Is it okay to omit the walnuts?
Absolutely! The walnuts are optional and can be left out without impacting the overall taste or texture significantly.
How ripe should the bananas be?
For best flavor and moisture, bananas should have brown spots and be very soft. The riper, the sweeter and more fragrant they become.
You Must Know
- Overmixing the batter can develop gluten and lead to a dense loaf; fold gently.
- Fresh cranberries offer more tartness and moisture than dried.
- Oven temperatures vary; start checking the bread’s doneness at 55 minutes to avoid overbaking.
Storage Tips
- Store cooled bread in an airtight container at room temperature for up to 2 days.
- Refrigerate to extend freshness for up to 1 week.
- For longer storage, freeze sliced bread wrapped tightly in plastic wrap or foil for up to 3 months. Thaw slices at room temperature or toast directly from frozen.
Serving Suggestions
This moist and flavorful bread pairs wonderfully with a spread of butter or cream cheese. It’s delicious served warm or at room temperature alongside a cup of coffee or tea. For a more indulgent treat, add a drizzle of honey or a smear of your favorite nut butter.
Final Thoughts
Orange Cranberry Banana Bread combines comfort and freshness in one delightful loaf. Its easy preparation and balanced flavors make it a go-to recipe for transforming ripe bananas into something special and shareable. Whether for breakfast, a midday snack, or a casual dessert, this bread is sure to become a favorite.
Ingredient Substitutions and Variations
If you want to tailor this Orange Cranberry Banana Bread to your pantry or dietary preferences, here are some easy substitutions and creative twists:
- Flour alternatives: You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. Use the same amount, but note the texture will be a bit denser. For gluten-free baking, try a gluten-free flour blend designed for 1:1 substitution.
- Sugar substitutes: Swap granulated sugar with coconut sugar, maple syrup, or honey. If using liquid sweeteners, reduce the milk slightly to maintain batter consistency.
- Dairy-free options: Replace melted butter with coconut oil or a neutral vegetable oil. Use plant-based milk like almond, soy, or oat milk instead of regular milk.
- Nut variations: Instead of walnuts, try pecans, almonds, or pistachios. For a nut-free option, simply omit the nuts altogether.
- Add-ins: Incorporate a teaspoon of ground cinnamon or nutmeg for warm spice notes. For extra texture and flavor, stir in mini chocolate chips or shredded coconut.
Tips for Perfect Baking
- Check doneness early: Since ovens vary, start testing with a toothpick at 55 minutes. If it comes out clean or with just a few moist crumbs, the bread is ready.
- Don’t overmix: Stir the batter just until the flour disappears. Overmixing develops gluten and can lead to a tough loaf.
- Room temperature ingredients: For even mixing, use room temperature eggs and butter.
- Mash bananas well: Make sure bananas are very ripe and mashed thoroughly to keep the bread moist and sweet.
- Cool before slicing: Allow the bread to cool completely on a wire rack. This helps set the crumb and prevents crumbling when you cut it.
More Serving Ideas
- Breakfast boost: Toast slices lightly and spread with cream cheese or nut butter.
- Snack time: Pair with a hot cup of tea or coffee for a comforting afternoon break.
- Dessert twist: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Portable snack: Wrap slices individually for lunchboxes or on-the-go treats.
Frequently Asked Questions (Extended)
Can I freeze the baked bread?
Yes, you can freeze sliced bread wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to three months. Thaw slices overnight in the fridge or toast directly from frozen.
Do I need to peel the bananas?
Yes, always peel bananas before mashing. Overripe bananas with brown spots are best for sweetness and moisture.
Can I use orange juice instead of zest?
Orange zest provides aromatic oils that add brightness without extra liquid. You can add a tablespoon of orange juice for flavor, but reduce the milk slightly to keep the batter from becoming too wet.
Final Thoughts
This Orange Cranberry Banana Bread recipe is an easy, flavorful way to use ripe bananas and create a moist, vibrant quick bread packed with fresh citrus and tart fruit notes. Its simple prep and wholesome ingredients make it a crowd-pleaser for all occasions, from breakfast tables to casual snack times.
Whether you’re a seasoned baker or a beginner, this recipe is a versatile and satisfying choice that’s sure to brighten your kitchen with the aromas of citrus and baking bread.