Get ready to transform your ordinary banana bread into an extraordinary culinary masterpiece! This Cranberry Orange Banana Bread is not just another quick bread recipe – it's a symphony of flavors that will tantalize your taste buds and make your kitchen smell like a gourmet bakery. Imagine the perfect balance of sweet ripe bananas, tart cranberries, and zesty orange, all baked into a moist, tender loaf that's guaranteed to become your new favorite breakfast or afternoon treat.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk the mixture until all ingredients are well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the fresh cranberries and orange zest, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with dark brown or black spots.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense bread.
- Fresh is Best: Use fresh cranberries for the brightest flavor and best texture. If using frozen cranberries, do not thaw them before adding to the batter.
- Zest Carefully: When zesting the orange, only remove the bright orange outer layer. Avoid the white pith, which can add bitterness.
- Check for Doneness: Use the toothpick test – insert a toothpick into the center of the bread. It should come out with just a few moist crumbs.
- Cooling is Crucial: Let the bread cool completely before slicing to prevent it from crumbling and to allow the flavors to set.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
