This Chocolate Chip Cranberry Banana Bread Recipe Brightens Up the Holidays by Elisa Schmitz
My obsession with cranberries is no secret. Why? Because they pack a lovely tart flavor (and nutritional punch) in all kinds of recipes. And because they add a pop of Christmas color, which is why it’s just not the holidays without them!
For this rich cranberry chocolate chip banana bread recipe, I started with my hall of fame, irresistibly moist, banana bread recipe (the secret is the overripe bananas), that makes an amazing breakfast or dessert bread.
This festive chocolate chip cranberry bread recipe is delicious, but the best part is how easy it is. This recipe makes two smaller loaves, which cuts down on baking time (and ensures that there’s more to go around).
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes, depending on your oven
Total Time: 40 to 45 minutes
Servings: Makes 2 loaves
- 2 cups all-purpose flour (I used gluten-free flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 overripe bananas, mashed
- 1 tablespoon milk or nut milk (I used almond milk)
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup butter, softened
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups dark chocolate chunks
- 8 ounces fresh cranberries
- 1 cup chopped walnuts (optional)
Here's how to make it:
Coat two 9x5-inch loaf pans with cooking spray. Preheat oven to 325 degrees F. In a bowl, combine flour, baking soda, baking powder and salt. In another bowl, blend bananas, milk, vanilla and cinnamon.
In a third bowl, combine butter and brown sugar, stirring until blended. Add eggs, one at a time, to butter and sugar mixture. Combine banana mixture and sugar mixture, and stir until blended. Combine dry mixture and moist mixture, and stir until blended. Fold in chocolate chunks, cranberries and walnuts, if using.
Pour batter, evenly divided, into the loaf pans.
Bake at 325 degrees F for about 30 to 35 minutes, depending on your oven. You can use a toothpick to see if it comes out clean.
Allow to cool in the loaf pan for about 10 minutes before removing and slicing. Serve with a dollop of whipped cream, if desired.
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