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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
- 1/2 cup dried cranberries
- 2 tablespoons fresh orange zest
- 2 tablespoons fresh orange juice
Before you start
Equipment You'll Need
- 9-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Fork
- Toothpick
- Wire cooling rack
- Measuring cups and spoons
- Electric mixer (optional)
Safety Tips & Important Notes
Follow these for best results and safety.
- Use bananas that are very ripe with brown spots for maximum sweetness and moisture.
- Do not overmix the batter once the dry ingredients are added, as this can result in a tough, dense bread.
- If your cranberries are very hard, soak them in warm water for 5 minutes before adding to the batter.
- For extra orange flavor, add 1/2 teaspoon of orange extract along with the vanilla.
- A toothpick should come out clean or with just a few moist crumbs; overbaking will dry out the bread.
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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In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
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In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
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Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
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Stir the mashed bananas and orange juice into the butter mixture until just combined.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
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Gently fold in the dried cranberries and orange zest until evenly distributed.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out 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 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 when wrapped tightly in plastic wrap and aluminum foil.
Serve slices warm or at room temperature, optionally with butter or cream cheese.
For a gift-ready presentation, wrap the cooled loaf in parchment paper and tie with twine.
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