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Ingredients
- 3 medium ripe bananas, mashed (about 1.5 cups)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons orange zest
- 1/4 cup fresh orange juice
- 3/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans (optional)
Before you start
Equipment You'll Need
- 9x5-inch loaf pan
- Large mixing bowl
- Small mixing bowl
- Whisk
- Wooden spoon or rubber spatula
- Toothpick or cake tester
- Wire cooling rack
- Microplane or zester (for orange zest)
Safety Tips & Important Notes
Follow these for best results and safety.
- Use very ripe bananas with brown spots for maximum flavor and sweetness.
- Do not overmix the batter once the flour is added; overmixing results in a dense, tough loaf.
- Dried cranberries can be soaked in warm water for 5 minutes before adding if you prefer them softer.
- For extra moisture, add 1/4 cup sour cream or Greek yogurt to the wet ingredients.
- Ensure the oven is fully preheated before baking for even cooking.
- Use fresh orange juice and zest for the best citrus flavor.
Instructions
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Preheat your oven to 350°F and grease a 9x5-inch loaf pan with butter or cooking spray.
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In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
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Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Stir the mashed bananas and orange zest into the butter mixture until just combined.
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Add the orange juice and mix gently.
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Fold the flour mixture into the wet ingredients until just combined; do not overmix.
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Gently fold in the dried cranberries and nuts, if using.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-55 minutes, or 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 out onto a wire rack to cool completely.
Chef's notes
Store cooled banana bread wrapped in plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze the cooled loaf wrapped in plastic wrap and foil for up to 3 months.
Slice with a serrated knife for clean, even pieces.
Serve warm or at room temperature, optionally with cream cheese frosting or a light glaze.
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