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Ingredients
- 3 medium ripe bananas
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 cup fresh cranberries (or frozen, thawed)
- 1/4 cup chopped walnuts or pecans (optional)
Before you start
Equipment You'll Need
- 9-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- Electric mixer or wooden spoon
- Whisk
- Rubber spatula
- Toothpick or cake tester
- Wire cooling rack
Safety Tips & Important Notes
Follow these for best results and safety.
- Use very ripe bananas with brown spots on the skin for maximum sweetness and flavor.
- Do not overmix the batter once you add the dry ingredients; this keeps the bread tender and moist.
- If using frozen cranberries, do not thaw them before folding in; this prevents them from bleeding color into the batter.
- For even baking, rotate the loaf pan halfway through cooking if your oven has hot spots.
- Be careful when removing the hot loaf pan from the oven to avoid burns.
Instructions
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Preheat your oven to 350°F and grease a 9-inch loaf pan with butter or cooking spray.
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Peel the bananas and mash them in a large bowl with a fork until mostly smooth with some small lumps remaining.
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Add the softened butter and granulated sugar to the mashed bananas, then beat with an electric mixer or wooden spoon until well combined.
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Beat in the eggs one at a time, then add the vanilla extract and mix until the batter is smooth.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined; do not overmix.
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Stir in the orange zest and orange juice until evenly distributed.
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Gently fold in the cranberries and nuts (if using) until they are scattered throughout the batter.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Chef's notes
Store cooled banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
This bread freezes well for up to 3 months; wrap it tightly in plastic wrap and aluminum foil before freezing.
For a lighter texture, let the batter rest for 5 minutes before baking.
Serve slices plain, toasted with butter, or with cream cheese for a special treat.
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