Cranberry Banana Bread

“This is SO easy to make and tastes great. I took it to work and it was devoured in no time at all. I might add a few more nuts next time because I really like the different textures. I used frozen cranberries – whole. They just kind of POP in your mouth that way. All in all, a great recipe. Can’t wait to make it again.”

“This could be the best friend my cup of coffee ever had!It was really easy, and left very little mess.I love that it is moist, yet firm, with wonderful, crunchy surprises in every bite!!A definate keeper!!Marianna”

“I usually use a different recipe but tried this one out for something different this time. I’m sorry this gets a 2. It looks great but there’s 2 problems I had with this recipe. 1 cup of mashed banana isn’t enough. I couldn’t even see the banana veins in the loaf (it looked more like pound cake…and it tasted more like pound cake). Second problem I had was figuring out how much butter to use. 1/4 vs 1/2 cup is a big difference. Why does the recipe list that like that? If you are using this recipe, my advice would be to double the banana to 2 cups of mashed banana and 5 Tbsp of butter. You may need to add in another 1-3 tbsp of flour too depending on how your batter looks.”

“I usually make cranberry orange bread but this was a wonderful way to use up some of those bananas in my freezer. My husband missed the glaze so I went ahead and topped it with a simple glaze of powdered sugar and orange juice. Thanks for the recipe! :)”

“I would never have thought of using bananas and cranberries in the same loaf. Having said that I have to say it was a good combination. And it came out nice and moist. I used fresh cranberries for the recipe.”

“Amazing! Moist and delicious.I was skeptical of using unsweetened cranberries.I substituted flax seed for the eggsStill wonderful!Thanks for sharing this.”

“This is absolutely wonderful. Easy and delicious. I read the reviews which I find helpful when trying a new recipe. Thank you it’s a keeper.”

“Really good bread – I had a lot of overripe bananas sitting on the counter, so I made a double batch with 3/4 cup butter, used almonds instead of walnuts (since I was out!) and added in about 1 cup of white chocolate chips. I also added 1/2 tsp salt and 1 tsp baking soda – I just felt like it would need it as a double batch. It’s sitting on the counter waiting to cool, but the bite I had (that had stuck to the bottom of the pan) was GREAT! – Update – I have now made this a 2nd time without the white chocolate chips and the loaves came out of the pans perfectly! I will definitely keep this one in the “banana recipe” file to make again!”

“This is an old family favorite of mine.My mom’s recipe called for cooking the cranberries but this takes one step out and makes it easier.I love this bread, I make it every year, now using this recipe.May have to try a few of these tips.”

“AWESOME!! I double the recipe & made a loaf to share with friends. Everyone LOVED it! Very delicious! Thanks for sharing!”

“I do not like banana bread or cranberry bread much but had to use up some bananas and came across this recipe and it was fantastic. I did add some orange zest, cinnamon and nutmeg. Used a combo of brown sugar and Splenda and half whole wheat flour.Delicious and very pretty too!”

“Although I found the crust to be a bit too crunchy, the inside was moist and delicious!I made the usual changes – applesauce for butter & whole wheat flour for white.I also added a bit of dried orange peel to add to the flavor.I was worried because the batter completely fills up the loaf pan, but the bread rose nicely and cooked evenly throughout.”

“I live at a high altitude so I keep messing with the recipe because it turns out to be less moist than I like it.I haven’t found a solution quite yet but this is still absolutely delicious.Even if I never quite figure it out I will keep making this!”

“Wow, this was really good!!I used 2 cups whole frozen cranberries.Will definitely make this again.Very moist….”

“I let my 12 year old daughter/pastry-chef-in training make this.I had been looking for a recipe to get rid of some of the cranberries in the freezer and bananas–this was a great combo of 2 of my favorite quick breads!The only change I did was use Splenda instead of sugar.Flavorwise, it was delicious, but Splenda does change the texture some, making it less dense.Thanks a million, Derf for yet ANOTHER great recipe.You are one of the 4-5 members who have consistently great recipes I love to make.”

“Yum!I prepared this during the Holiday season, and we loved the blend of the sweet traditional banana bread with the tart pop of the cranberries.It was great as parts of quick breakfasts, easy snacks, and even a light dessert when I was craving something sweet after an evening meal.I always keep some cranberries in the freezer and will make this again.”

“I made this into muffins. They have a nice mild banana flavor punctuated by the cranberry bursts. I followed other reviewers and added some nutmeg and vanilla too. It made 20 muffins. I baked them 25 minutes. Thanks for this different treat!”

“Very nice loaf. Has a good roundness of test to it. It has just enough of banana test, not too overpowering. Cranberries are a good surprise. I loved this loaf. I think it is perfect for gifts, potluck, bake sales or other public events as this loaf would please taste of many people because it is down to earth but in the same time is different to stand out from usual stuff. I have to stop myself from eating it all by myself and leave some for my guests.I substituted walnuts for cashews. It took me 1 hour 30 minutes for baking.I would keep this recipe on hand for easy crowd pleasing. Thank you.”

“Made as directed except used pecans instead of walnuts. Beautiful, tasty loaf, I love the flavor and its hard to stop eating. I will make again. Thanks for a great recipe.”

“LOVE THIS RECIPE!(And will never make regular Banana Bread again.)My husband is a diabetic so I used Splenda instead of sugar and used “I cannot believe its not butter fat free”, egg beaters and also added 1 tsp vanilla.I doubled the recipe and made a bunch of muffins and hid them in the freezer thinking they would last longer, boy was I wrong!I only got two of them and the rest were gone with in a week my family could not stop eating them!Thanks so much for sharing your recipe.”