Ready to fall in love with a bakery-worthy loaf that bursts with bright citrus and tart berries? This Cranberry Orange Banana Bread is moist, flavorful, and a refreshing twist on the classic banana bread you know and love. Perfect for the holidays, brunches, or cozy mornings!
Why You’ll Love This Cranberry Orange Banana Bread
- Incredible Flavor Combo: Sweet bananas, tart cranberries, and fresh orange zest.
- Perfect Texture: Moist, soft, and dotted with juicy fruit.
- Festive Feel: Great for holiday breakfasts and gift giving.
- Simple Ingredients: Pantry staples with a fruity upgrade.
- Freezer Friendly: Make one for now, and freeze one for later!
Love creative bakes? You might also enjoy our Mint Oreo Pie!
Ingredients for Cranberry Orange Banana Bread (Plus Substitutions)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted (or coconut oil)
- 3/4 cup granulated sugar (can use light brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 tablespoon orange zest (about 1 orange)
- 2 tablespoons orange juice
- 1 cup fresh or frozen cranberries
- 1 tablespoon flour (for tossing cranberries)
How to Make Cranberry Orange Banana Bread
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, beat melted butter and sugar until creamy.
- Add eggs, vanilla, mashed bananas, orange zest, and orange juice. Mix well.
- Gradually stir in the dry ingredients until just combined.
- Toss cranberries with 1 tablespoon of flour and gently fold into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips to Perfect It
- Use fresh orange zest: It gives a vibrant citrusy punch.
- Toss cranberries in flour: Prevents them from sinking.
- Don’t overmix: Gently fold to keep the bread tender.
- Check early: Start checking at 55 minutes.
Serving Suggestions
- Warm with a smear of cream cheese
- Topped with a dusting of powdered sugar
- Paired with a hot mug of coffee or chai
- Wrapped up as a festive homemade gift
Storage Tips
- Room Temp: Store wrapped for 2–3 days.
- Fridge: Airtight container for up to 1 week.
- Freeze: Slice, wrap, and freeze for up to 3 months.
Pro Tip: Pair frozen slices with cozy treats like our Brookie Recipe for an easy dessert night!
FAQs
Can I use dried cranberries instead of fresh?
Yes! Use 3/4 cup dried cranberries and soak them in hot water for 10 minutes first.
What kind of orange should I use?
Navel oranges work great, but blood oranges or mandarins add unique flavor too.
Can I make this dairy-free?
Absolutely! Substitute coconut oil for the butter.
Why toss cranberries in flour?
It helps them stay suspended in the batter instead of sinking to the bottom.
Final Thoughts
Cranberry Orange Banana Bread is a vibrant, festive spin on a beloved classic, bringing together the sweet comfort of bananas with a citrusy, tart twist. It’s perfect for gifting, sharing, or savoring yourself!
If you loved this recipe, you’ll definitely want to check out our latest creations like Blueberry Banana Bread for more sweet baking ideas!
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Print
Cranberry Orange Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
This Cranberry Orange Banana Bread combines ripe bananas, tart cranberries, and fresh orange zest for a moist, festive loaf. A perfect treat for brunch, holidays, or cozy mornings!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 tablespoon orange zest (about 1 orange)
- 2 tablespoons orange juice
- 1 cup fresh or frozen cranberries
- 1 tablespoon flour (for tossing cranberries)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, beat melted butter and sugar until creamy.
- Add eggs, vanilla, bananas, orange zest, and orange juice. Mix well.
- Gradually stir in dry ingredients until just combined.
- Toss cranberries with 1 tablespoon flour and gently fold into the batter.
- Pour into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, until a toothpick inserted comes out clean.
- Cool 10 minutes in the pan, then transfer to a wire rack.
Notes
Dried cranberries can be substituted; soak them first.
Frozen cranberries do not need thawing.
Coconut oil can replace butter for dairy-free version.
Fresh orange zest gives the best flavor burst!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 255 kcal
- Sugar: 18g
- Sodium: 215mg
- Fat: 10.5g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 1.8g
- Protein: 3.2g
- Cholesterol: 47mg
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