Cranberry banana bread is a delicious recipe straight from a 1955s magazine. It’s a simple recipe that takes banana bread to the next level.
I believe I’ll always remember March 2020 as the time when we all stayed home and made banana bread. It’s so funny to me that so many people decided banana bread was what we needed while staying home. Did we all just buy too many bananas? Who started this trend?
At that time I just made normal banana bread, which was delicious but I wish I had known about this recipe! I came across this recipe for cranberry banana bread in a vintage magazine from 1955 and it sounded delicious so I knew I needed to try it.
When I saw cranberries for sale at Aldi while placing my weekly Instacart order a few weeks ago, I knew it was time to try this recipe.
The recipe just calls for whole cranberry sauce but I thought it would be best with my homemade cranberry sauce, plus it’s super simple to make. I used some of it for a cranberry glazed ham as well so I got a lot of good use out of it.
This would be a great recipe to use after the holidays if you have leftover cranberry sauce or to serve for breakfast over the holiday season. It’s beautiful and delicious.
The pictures of this cranberry banana bread aren’t the prettiest but the truth is I had been cooking all day and it was getting dark. I knew I had to share the recipe right away so I did pull out all my equipment but I’m a vintage blogger not a food blogger anyway. I know we all love those beautiful photos but I’m sure you will forgive me when you try the recipe.
- 1/3 cup butter (softened)
- 2/3 cup sugar
- 2 eggs
- 1 3/4 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup chopped walnuts (optional)
- 1 cup ripe bananas (mashed, about 2 bananas)
- 1 cup whole cranberry sauce
- Pre-heat oven to 350 degrees.
- Cream butter with sugar; add eggs, one at a time, mixing well after each addition.
- Sift dry ingredients together; add nuts.
- Add flour mixture alternately with mashed bananas to butter mixture, mixing well after each addition.
- Gently fold in cranberry sauce.
- Pour into greased loaf pan.
- Bake for 60 to 65 minutes or until done.
- Cool before slicing.
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Amount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 249mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 4g
Nutrition information isn’t always accurate.