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This cranberry banana bread brings together the cozy sweetness of banana with the festive tang of fresh cranberries. Soft, moist, and made with simple, nourishing ingredients, it’s the perfect bake for the holiday season to share with your loved ones.
Why You’ll Love This Cranberry Banana Bread
- Wholesome & nourishing: Made with white whole wheat flour, Greek yogurt, and just the right amount of maple syrup for gentle sweetness, it’s perfect for little ones.
- One-bowl easy: No complicated steps, minimal cleanup, and ready to bake in minutes.
- Festive without the fuss: Fresh cranberries add a bright, tart pop that feels instantly holiday-ready.
- Kid-tested texture: Soft, moist, and slices beautifully, making it great for toddlers and easy to pack for snacks or school lunch boxes.
- Freezer-friendly: Freeze a whole loaf or slice it up for ready-to-go breakfasts all season long.
- Flexible & customizable: Swap in other berries, make it dairy-free, turn it into muffins, or add chocolate chips or orange zest for extra flavor.
Just like our healthy sugar cookies, this cranberry banana bread has become one of those holiday recipes that just belongs in our family. I’ve been baking it for 5 years now, and it’s turned into one of those little traditions my kids look forward to as soon as the holidays roll around.
As a pediatric dietitian, I love that it’s made with simple, nourishing ingredients, but honestly, what I love most are the moments that come with it. My kids sitting at the counter, helping mash bananas, pouring, measuring, and all of us slowing down together for a bit in the middle of the chaos. I hope this becomes one of those cozy, come-back-to-it recipes for your family too.
And if you’re in the mood for another wholesome bake, definitely check out this easy cottage cheese bread. It’s soft, high in protein, and just as simple to make! Or, for a fruitier twist, this banana apple bread is another reader favorite, warmly spiced, naturally sweetened, and perfect for fall.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- White whole wheat flour – I love baking with this flour because it’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
- Bananas – Be sure to use overripe bananas with plenty of brown spots. The more ripe they are, the sweeter and more moist the bread will be.
- Eggs – Use room temperature eggs for best results!
- Greek yogurt – Adds moisture while adding a healthy dose of protein, fat, and calcium. Whole milk, plain yogurt will work best. If dairy-free, you can use any Greek-style plant-based alternative.
- Cranberries – You can use fresh or frozen cranberries (no need to thaw). Buy an extra bag and make this healthy cranberry sauce that’s naturally sweetened.
Substitutions and Variations
- Dairy-Free? Swap butter with canola or coconut oil and non-dairy greek-style yogurt.
- Extra add-ins – Add some chocolate chips for extra sweetness and chocolatey flavor or fresh orange zest for a burst of brightness.
- Cranberry Alternatives – Dried cranberries work in a pinch, though they will be sweeter and less tart (add 1/2 cup). I recommend soaking them in some hot water for several minutes to plump them up. Drain and pat dry before adding to the batter. If using dried cranberries, try reducing the maple syrup slightly. You can also substitute with other fresh berries like blueberries or raspberries for a different twist.
- Flavor Booster – Add a dash of cinnamon or nutmeg to the dry ingredients for a cozy, spiced flavor that complements the bananas and cranberries.
- Mini Loaves or Muffins – Pour the batter into muffin tins or mini loaf pans for a grab-and-go option. Reduce baking time to around 20-25 minutes for muffins or until a toothpick comes out clean.
How to Make Cranberry Banana Bread
Step 1: Mash bananas in a medium bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 cup. To the same bowl, add all the wet ingredients and mix together until well combined.
Step 2: In a large bowl, combine all the dry ingredients.
Step 3: Add the wet ingredients and mix until just combined. Be careful not to over mix.
Step 4: Gently stir in cranberries and walnuts.
Step 5: Evenly distribute the batter into the prepared loaf pan. Bake for for 45-60 minutes, or until the toothpick comes out clean when inserted into the center of the loaf.
Step 6: Cool for 5 minutes in the pan then transfer to a wire rack to cool completely.
Expert Tips
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
- Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the dough rise better and gives the bread a nicer texture.
- After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense bread.
- Use serrated knife to cut the bread for perfect slices without squishing the bread.
- Cranberries tend to be quite tart when freshly baked. But don’t worry! They will mellow out as they cool.
Cranberry Banana Bread FAQs
Yes! Frozen cranberries work perfectly and no thawing needed. Add them straight into the batter and bake as directed.
Fill a greased or lined muffin tin about ¾ full and bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean. Mini loaves will need about 25–35 minutes.
Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days.
Yes and here’s what I suggest:
A whole loaf of bread – cool completely, wrap it in plastic wrap, and place in the freezer bag. Will keep for up to 3 months.
Individual slices – Stack two to four slices, separating each with a small piece of waxed or parchment paper and wrap each stack in plastic wrap, and place in the freezer bag.
Flash freeze – As I recommend for freezing muffins – This will eliminate the need for individual wrapping.
More Quick Bread Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Cranberry Banana Bread
Video
Equipment
Ingredients
Dry
- 2 cups white whole wheat flour (245g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet
- 1 cup mashed banana (240g), about 2 1/2-3 medium bananas
- 1/3 cup Greek yogurt (78g)
- 2 eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1/4-1/3 cup maple syrup (see note)
- 1 teaspoon vanilla extract
Stir-ins
- 1 cup fresh cranberries, cut large ones in half (110g)
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 8×4 loaf pan by greasing it with oil or butter or lining with parchment paper. Set aside.
- Mash bananas in a medium bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 cup.
- To the same bowl, add all the wet ingredients and mix together until well combined.
- In a large bowl, combine all the dry ingredients. Add the wet ingredients and mix until just combined. Be careful not to over mix.
- Gently stir in cranberries and walnuts. Evenly distribute the batter into the prepared pan. Bake for for 45-60 minutes, or until the toothpick comes out clean when inserted into the center of the bread.
- Cool for 5 minutes in the pan then transfer to a wire rack to cool completely.
Notes
- Cranberries tend to be quite tart when freshly baked. But don’t worry! they will mellow out as they cool.
- You can also add some chocolate chips for extra sweetness and chocolatey flavor.
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Storage: Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days. Can also freeze for up to 3 months.
Looks delicious! We don’t have fresh cranberries available in Australia. Could I use frozen ones?
you can!!
Hi Min!
What would be comparable to white whole wheat flour? I can never find that and so will never have it on hand. Plain whole wheat flour would be fine? Or is AP better?
HI! I would use AP or a combination of AP and whole wheat flour.
What brand of white whole wheat flour so you use? I’m having trouble finding it but would love to try this type of flour
Thank you!
King Arthur!
And I forgot to say I made them as muffins! Cooked for about 20-22 minutes in a 12- muffin tin lined with parchment baking cups.
I made this gluten free by substituting 1.75 cups oat flour + 1 tablespoon of flaxseed which worked well! I also cut the maple syrup down to 2 tablespoons, added a little cinnamon, nutmeg and ginger, and upped the cranberries to 1.15 cups. I think next time I’ll add more cinnamon etc for a bit more flavor but my 1 year old liked them!
Can I use AP Flour instead of whole wheat flour? It’s currently what I have on hand
Absolutely! Hope you enjoy!!
how long is the bake time if using a 9×9 square pan instead of loaf pan? also, can i use spelt flour? would that work with this recipe?
I would start checking after about 30 minutes. It will turn out a lot flatter though due to the pan size
Yum!! I made this today (Thanksgiving Day!) so my toddler would have a healthy, festive snack 🙂 I didn’t want to use maple syrup (we are still avoiding added sugars) so I used 1/4 cup of homemade date syrup. Between that and using overripe bananas I am extremely happy with the sweetness level. There is also a perfect balance between the tart cranberries and the sweetness of the bread is perfect. I cut nearly all of my cranberries in half so that I had very small pockets of tartness.
We all enjoyed slices of the bread while it was still warm and loved it, including my ~2 year old!
Happy Thanksgiving!
Hope you had a wonderful Thanksgiving! So glad you guys enjoyed this festive bread 🙂
how long is the bake time if using a 9×9 square pan instead of loaf pan? also, can i use spelt flour? would that work with this recipe?
Going to try this today! What egg substitute would work best in this recipe? Thank you!
I haven’t tried so can’t say for certain but I would try chia eggs or add 1/4 cup applesauce