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Cranberry Banana Bread will add a festive touch to your banana bread game. With a moist and tender texture and a burst of cranberries in every bite, this easy-to-make quick bread is the perfect start to your day and is also great for snacking.

Overhead photo of partially cut cranberry banana bread.

I am a big fan of quick breads, and this cranberry banana bread recipe is a favorite of mine.

It is easy to make, and I never get tired of the combination of sweet bananas and tart cranberries.

Cranberries, mashed banana, flour, nuts, sugar, butter, eggs, baking soda and shortening.

Ingredients

Cranberries: Either fresh cranberries or frozen cranberries add a tart burst of flavor and a pop of color to the bread. No need to thaw frozen cranberries.
Sugar: Provides sweetness and helps with the caramelization for a golden crust.
Water: Used to thin the batter for the right consistency.
Shortening: Ensures the bread's crumb is tender and soft.
Butter: Adds rich flavor and moisture; make sure it's at room temperature for easy mixing.
Eggs: Essential for binding the ingredients and giving structure to the bread.
All-Purpose Flour: Choose a low-protein all purpose flour. See my notes on flour choices below.
Baking Powder and Baking Soda: If they have been in your pantry for a year, it is probably time to toss them. Use fresh for the best result.
Sea Salt: Table salt or kosher salt are also options.
Mashed Banana: Over ripe bananas will add more sweetness.
Nuts: Chopped walnuts or pecans add texture and flavor. Always toast your nuts before adding them for maximum flavor.

Pro-Tip: Choosing Flour for Quick Bread

A commonly overlooked factor in making quick breads is choosing the right flour. Bread flour is perfect for making yeasted breads, but not so good for making quick breads that rely on baking soda and baking powder. The high protein content of bread flour interferes with the chemical leaveners and makes them heavy and tough.

Even as we step outside of bread flour, not all flours are created equal. Northern-style all-purpose flours, like King Arthur, contain almost as much protein as bread flour. I love my King Arthur flour, and it is a must for recipes like my Brioche bread, but not so good here.

For the lightest quick bread, use a low-protein Southern all-purpose flour like White Lily or Martha White. The next best would be an all-purpose flour like Gold Medal or Pillsbury.

Step by Step Instructions

This is a visual walk-through. See the recipe card at the bottom of the post for the full recipe.

Cranberries, sugar, and water in a saucepan. — In a saucepan, combine cranberries, 1 cup sugar, and water.

Cranberries cooking in sugar-water in a saucepan. — Heat over medium for 5 minutes, then remove from heat and let sit for 5 minutes.

Slightly cooked cranberries in a saucepan. — Drain and discard water.

A floured and buttered bread pan. — Preheat oven to 350°F. Butter and flour a 9x5x3 loaf pan. You could also use a parchment paper liner.

Butter and shortening in the bowl of a stand mixer. — Add shortening and butter to the bowl of your stand mixer.

Butter and shortening creamed together in the bowl of a stand mixer. — Cream together.

Wet ingredients added to butter and shortening in the bowl of a stand mixer. — Gradually add ⅔ cup sugar, beating until light and fluffy.

Wet ingredients combined for quick bread. — Add eggs one at a time, beating after each.

Dry quick bread ingredients in an orange bowl. — Whisk flour, baking powder, baking soda, and salt separately.

Dry ingredients added to the wet ingredients for quick bread. — Gradually add dry ingredients to wet ingredients, alternating with banana.

Quick bread batter in the bowl of a stand mixer. — Be careful not to overmix.

Cranberries added to quick bread. — Fold in cranberries and nuts.

Cranberry banana bread ready to bake. — Bake for 60-65 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

Tips and Tricks

If you're out of shortening, you can substitute with an equal amount of butter. The texture will be slightly different, but the recipe will still work.
Keep a close eye on the bread during the last 15 minutes of baking to avoid over-browning; tent with foil if needed.
Store leftover bread at room temperature for three days or freeze slices for longer storage. The refrigerator dries bread out, so I don't recommend storing your leftovers in the fridge.
Warm slices in the oven for a fresh-out-of-the-oven experience.
If you don't have fresh or frozen cranberries, you could use dried cranberries.
Want to make a glaze for this? Just mix ¾ cup of powdered sugar with 2 tablespoons of milk or cream and ½ teaspoon of pure vanilla extract.