Cranberry Banana Bread

(adapted from:

Cranberries and white chocolate chips take center stage with potassium-rich bananas to create a smash hit. This moist, delicious twist on a workaday classic bread is always a healthy crowd pleaser.


Yield: 2 LOAVES


  • 1/2 cup (1 stick) unsalted butter
  • 1 1/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup mashed ripe bananas (about 3 small bananas)
  • 1 cup fresh cranberries (can substitute for dried)
  • 1/2 cup white chocolate chips

Glaze (optional):

  • 1/2 cup powdered sugar
  • 1 Tablespoon milk


Preheat oven to 325°F. Spray two bread pans with non-stick cooking spray, set aside.

In a large bowl cream butter and sugar. Then mix in eggs, vanilla and sour cream. In a separate bowl whisk flour, baking powder, baking soda, and salt. Slowly add to sugar mixture and stir until combined. Fold in bananas, cranberries and chocolate chips. Pour into 2 large loaf pans. You may also use four small loaf pans or make a muffin pan.

Bake for 1 hour in a loaf pan, 35-45 minutes in a small loaf pan or 25 min in a muffin pan. You want the bread to be lightly browned. Cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick.

Once the bread is cooked, remove the bread from the pan and place on a cooling rack.

For the glaze, whisk together the powdered sugar and milk. Drizzle over the top.



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