If you’re looking for a rich, moist loaf of banana bread with the tartness of cranberries have I got a treat for you! This recipe is simple to make, loaded with texture and flavor, and made with a secret ingredient. . .mayonnaise!
Sweet Quick Breads
If you’re like I am, you love bread, but don’t like the process of adding yeast, then waiting for it to rise, only to punch it down and let it rise again.
This is a simple quick bread recipe your whole family is going to love. It’s delicious like my Classic Banana Bread but has an ingredient that takes it over the top. . .mayonnaise.
Can You Put Cranberries in Banana Bread?
This recipe is every bit as good as those but offers a fruity twist. The addition of tart cranberries makes it extra special. Cranberries are most often used during the holiday season but I love them year ’round.
Whether you serve this for breakfast, a mid-afternoon snack, or dessert after a yummy meal, it’s sure to please your guests.
Cranberry Banana Bread Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this loaf of quick bread. These are super simple ingredients you might already have on hand.
- large ripe bananas
- whole fat mayonnaise
- room temperature egg
- granulated sugar
- vanilla extract
- all-purpose flour
- baking powder
- fresh cranberries, coarsely chopped
- chopped pecans, walnuts, or pistachios
- powdered sugar (to sift over cooled loaf)
How to Make Luscious Cranberry Banana Bread
Preheat oven to 350 degrees Fahrenheit.
Chop fresh cranberries in half and set aside.
Prepare your loaf pan by spraying with Baker’s Joy.
In a large bowl mash three bananas. Set aside.
Add mayonnaise, beaten egg, and vanilla extract.
Mix until incorporated but leave the bananas chunky.
Slowly work all dry ingredients into your wet ingredients.
Mix until they all come together.
It’s time to add the pecans and walnuts (or other nuts of your choice).
Pour cranberry banana bread batter into prepared loaf pan.
Bake in a preheated oven at 350 degrees for 60 minutes or until golden brown. (The times might vary, depending on your oven and the type of pan you choose. For instance, a bundt pan will bake up quicker.)
Remove from oven and cool in the pan for a few minutes on a wire rack.
Turn out directly onto rack to continue cooling.
Sprinkle with powdered sugar after bread cools.
Slice and serve!
Store bread in airtight container in refrigerator (or simply cover with plastic wrap). Bread is good warm or cold. (I love this one cold, due to the tart juicy cranberries!)
You can freeze the baked bread up to two months.
What to Expect from this Quick Cranberry Banana Bread
This is an absolutely luscious bread, loaded with cranberry and banana flavor. It would be great with a cup of coffee or tea.
In some ways this bread reminds me of my cranberry hummingbird cake, (minus the coconut and pineapple, of course). It hits a lot of the same notes.
I was so happy to have this cake to offer a guest. It was the perfect offering! This is one of those sweet breads you’re really going to love.
Questions People are Asking
Can I use dried cranberries in this recipe?
You can, (especially if you’re opting to make this outside of the winter months, when fresh cranberries are more available), but you might want to rehydrate the Craisins with a bit of water (or sugar-water) first.
Should I use overripe bananas?
The riper the banana the sweeter the outcome! Just make sure the bananas haven’t turned. (I actually had bananas turn purple in banana bread once because they were too ripe!)
Can I use brown sugar in place of granulated?
Absolutely. Expect more caramelization and added depth of flavor.
Can I use sour cream in place of mayonnaise?
You can, but you’ll have to add an additional egg to the mix, as mayo has egg in it and sour cream does not.
What about walnuts in place of pecans?
Yes, please! Cranberry walnut banana bread would be perfect!
What Goes Great with Banana Bread?
If you’re eating this for breakfast you might want to serve it with ham, sausage, or some other breakfast meat. I recommend hot tea or coffee. Both will complement the rich sweetness of the bread beautifully.
Can you make a good banana bread with unripe bananas?
Actually, you can. My bananas weren’t overly ripe but I used them anyway. You can always add a bit more sugar to accommodate for the sweetness level.
Variations on this Recipe
This easy cranberry banana bread recipe is perfect as it is but you guys know how much I love to change things up. Here are some variations I’m considering for next time:
- Looking for a fruitier flavor? Add chopped apples to this delicious loaf.
- Citrus is great with cranberries. Add an orange glaze to the top of this delicious banana cranberry bread.
- If you like the idea of Hummingbird Cake, you can add a bit of coconut and pineapple to this recipe. If you do add pineapple, but sure to replace some of the mashed banana with it. Orange juice is another great choice if you want more flavor. You can even add orange zest, if you like!
- White chocolate chips. Add white chocolate chips in place of pecans, if you like.
Other Cranberry Favorites from Out of the Box Baking
Orange Cranberry Slice and Bake Cookies: This is a delicious slice-and-bake cookie dough that can be made in advance and frozen. Just like those tubes of cookie dough you buy at the store, this one is convenient. But it’s cheaper and healthier, too!
Orange Cranberry Bread Pudding: If you love a luscious bread pudding but you’re also crazy about the mergence of orange and cranberry, have I got a treat for you! This delicious bread pudding is a breeze to make and so tasty you’ll make it again and again.
Orange Cranberry Cookies: I don’t know about you but I’m crazy about the combination of orange and cranberry. If you love the mergence of those two flavors–the tartness of cranberries and the sweetness of an orange cookie, you’ve come to the right place.
Easy Cranberry Breakfast Cake: If you love a luscious coffee cake but also love the luscious twang of cranberries, this is the recipe for you! This easy breakfast cake comes together so easily and best of all, it’s from scratch!
That’s it for this post, friends! I hope you enjoyed this delicious recipe. It’s great, any time of year!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 3 large ripe bananas
- 3/4 cup whole fat mayonnaise (add a full cup if your bananas are small/medium in size)
- 1 egg
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh cranberries
- 1/2 cup chopped pecans, walnuts, or pistachios
- 1/4 cup powdered sugar (to sift over cooled loaf)
- Preheat oven to 350 degrees Fahrenheit.
- Prepare your loaf pan by spraying with Baker’s Joy.
- In a medium bowl mash three bananas.
- Add mayonnaise, beaten egg, and vanilla extract.
- Mix until incorporated but leave the bananas chunky.
- Slowly work all dry ingredients into your wet ingredients.
- Mix until they all come together.
- It’s time to add the pecans and walnuts (or other nuts of your choice).
- Pour cranberry banana bread batter into prepared loaf pan.
- Bake in a preheated oven at 350 degrees for 60 minutes or until golden brown. (The times might vary, depending on your oven and the type of pan you choose. For instance, a bundt pan will bake up quicker.)
- Remove from oven and cool in the pan for a few minutes on a wire rack.
- Turn out directly onto rack to continue cooling.
- If you like, you can sprinkle powdered sugar on top once the loaf cools.
- Slice and serve.
- Store bread in airtight container in refrigerator (or simply cover with plastic wrap).
- You can freeze the baked bread up to two months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 21mgSodium: 264mgCarbohydrates: 41gFiber: 2gSugar: 24gProtein: 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.