Description
Sweet and tangy, warm and inviting, this Cranberry Banana Bread is the epitome of comfort food wrapped in a loaf, perfect for brunch or a cozy gathering.
Ingredients
Scale
- 1 3/4 cups mashed bananas
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups whole cranberries
- 1 tablespoon flour
- 2 oz white chocolate
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 cup heavy whipping cream
- Pistachios (for garnish)
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan with parchment paper.
- In a bowl, mash the bananas and mix in sour cream and vanilla extract; set aside.
- Cream together butter, light brown sugar, and granulated sugar until fluffy. Add eggs one at a time, mixing thoroughly.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Fold dry ingredients into the wet mixture until just combined.
- Toss cranberries with flour and gently fold into the batter.
- Transfer the batter to the prepared loaf pan and bake for 60-70 minutes until a toothpick comes out with moist crumbs.
- Let the bread cool in the pan for 10 minutes and then transfer it to a wire rack.
- For the glaze, melt white chocolate and mix with powdered sugar, vanilla, and heavy cream until smooth. Pour over cooled bread and sprinkle with pistachios.
Notes
Store at room temperature for one day, then refrigerate for 2-3 days. It can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg