Cranberry Banana Bread Cranberry Banana Bread

Author: Canadian Living

Full of cranberries and bananas, this bread deliciously balances tart and sweet.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2006



In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in bananas, vanilla and lemon juice.

In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and pecans. Scrape into prepared pan, smoothing top.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (Make-ahead: Store in airtight container for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Makes 1 loaf, or 12 slices.

Nutritional facts Per slice: about

  • Sodium 269 mg
  • Protein 4 g
  • Calories 281.0
  • Total fat 12 g
  • Cholesterol 56 mg
  • Saturated fat 6 g
  • Total carbohydrate 40 g


  • Iron 9.0
  • Folate 23.0
  • Calcium 3.0
  • Vitamin A 9.0
  • Vitamin C 5.0
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Cranberry Banana Bread