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Cranberry Banana Bread

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Cranberry Banana Bread
Prep time

Cook time

Total time


  • ¼ cup margarine, melted
  • ¾ cup brown sugar
  • 2 eggs
  • 2 or 3 very ripe bananas, mashed
  • 1 cup dried cranberries
  • 1-1/2 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon organic ground cinnamon
  • non-stick vegetable oil spray

  1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
  2. Add mashed bananas and cranberries. Mix.
  3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
  4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
  5. Grease 9″x5″x3″ loaf pan with non-stick spray. Transfer batter into loaf pan.
  6. Bake at 350°F for 1 hour (or until test knife comes out clean).
  7. Let stand 10 minutes, and remove from pan to cool.


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2 Responses to “Cranberry Banana Bread”

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