Cranberry Banana Bread

Cranberry Banana Bread ~

A festive and flavorful spin on classic banana bread and a great way to use leftover cranberry sauce!

I like this recipe because it’s everything I love about banana bread – sweet and nutty – with the flavorful and tangy contrast of cranberries.

It’s also a no-fuss quick bread, meaning this loaf requires no kneading or waiting around for dough to rise – it’s quick.

Ingredients for Cranberry Banana Bread

• flour-based cooking spray
• 2/3 cup granulated sugar
• 1/3 cup vegetable shortening
• 1 cup ripe banana, mashed
• 1/2 cup vegan sour cream
• 1 teaspoon vanilla extract
• 1 1/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup whole berry cranberry sauce
• 3/4 cup pecans, chopped and divided
• 1/2 cup dried cranberries

How to Make Cranberry Banana Bread

STEP ONE: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with flour-based cooking spray.

STEP TWO: In a large bowl, use a hand mixer to cream together the sugar and vegetable shortening until crumbly.

STEP THREE: Add banana, sour cream, and vanilla extract. Mix to combine.

STEP FOUR: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Gradually add to the creamed mixture. beating just until combined.

STEP FIVE: Stir in cranberry sauce, 1/2 cup pecans, and dried cranberries.

STEP SIX: Transfer the batter to the prepared loaf pan, using a spatula to spread into an even layer. Sprinkle with the remaining 1/4 cup pecans.

STEP SEVEN: Bake 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool for 20 minutes in the pan then transfer to a cooling rack to finish cooling completely.

Storage

On the counter: This quick bread should be wrapped tightly in aluminum foil or plastic wrap.

In the freezer: Allow the bread to cool completely then wrap in aluminum foil and freeze for up to 3 months. To serve, thaw at room temperature.

More Cranberry Recipes You’ll Love!

• Thanksgiving Cranberry Sauce
• Cranberry Coffee Cake
• Cranberry Puff Pastry Shells
• Vegan Cranberry Orange Cookies
• Cranberry Apple Crisp

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Cranberry Banana Bread

A festive and flavorful spin on classic banana bread and a great way to use leftover cranberry sauce!

5 from 13 votes

Print Pin Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: breakfast, brunch, Christmas, dessert, Thanksgiving

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 1 hour hour

Total Time: 2 hours hours 15 minutes minutes

Servings: 8

Calories: 415kcal

Author: Holly Gray

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Ingredients

• flour-based cooking spray
• 2/3 cup granulated sugar
• 1/3 cup vegetable shortening
• 1 cup ripe banana mashed
• 1/2 cup vegan sour cream
• 1 teaspoon vanilla extract
• 1 1/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup whole berry cranberry sauce
• 3/4 cup pecans chopped and divided
• 1/2 cup dried cranberries

Instructions

• Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with flour-based cooking spray.
• In a large bowl, use a hand mixer to cream together the sugar and vegetable shortening until crumbly.
• Add banana, sour cream, and vanilla extract. Mix to combine.
• In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Gradually add to the creamed mixture. beating just until combined.
• Stir in cranberry sauce, 1/2 cup pecans, and dried cranberries.
• Transfer the batter to the prepared loaf pan, using a spatula to spread into an even layer. Sprinkle with the remaining 1/4 cup pecans.
• Bake 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool for 20 minutes in the pan then transfer to a cooling rack to finish cooling completely.

Nutrition

Calories: 415kcal | Carbohydrates: 63g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 368mg | Potassium: 141mg | Fiber: 3g | Sugar: 39g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg

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