About This Recipe
This recipe combines ripe bananas, tart cranberries, and fresh orange zest to create a moist quick bread. The preparation time is approximately 15 minutes with 60 minutes of baking time, yielding one standard loaf.
Why You’ll Love This Recipe
Uses overripe bananas that might otherwise be discarded
Balances sweetness with tart cranberries
Orange zest adds bright citrus notes
Requires no specialized equipment
Suitable for breakfast or snacks
Ingredients
1 ½ cups all-purpose flour (192g)
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas, mashed (about 1 ½ cups)
¾ cup granulated sugar (150g)
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
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Whisk flour, baking soda, and salt in a medium bowl.
In a separate bowl, mix mashed bananas, sugar, egg, melted butter, and orange zest.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently stir in cranberries and walnuts (if using).
Pour batter into prepared loaf pan and spread evenly.
Bake for 55-65 minutes until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes before transferring to a wire rack.
FAQ
Can I use dried cranberries?
Yes, reduce quantity to ¾ cup and soak in hot water for 10 minutes before adding.
Can I omit nuts?
Yes, walnuts are optional and can be excluded.
How ripe should bananas be?
Bananas should have brown spots and be soft for optimal sweetness and moisture.
You Must Know
Do not overmix batter to prevent dense bread
Fresh cranberries provide better tartness than dried
Oven temperatures vary – begin checking doneness at 55 minutes
Storage Tips
Store cooled bread in an airtight container at room temperature for 2 days
Refrigerate for up to 1 week
Freeze sliced bread wrapped in plastic for up to 3 months
Enjoy!