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5 from 4 votes

Cranberry Banana Bread Recipe

This cranberry banana bread is the holiday answer to the classic banana bread. It's a perfect way to use up cranberries and their tart flavor pairs perfectly with the sweet bananas.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: banana bread, cranberry
Servings: 4
Calories: 414kcal
Cost: $6


  • 1 1/2 cups all-purpose flour
  • 1/4 cup rolled oats plus a small handful for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup buttermilk
  • 1 tablespoon vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 1 cup smashed bananas from about 3 bananas
  • 1 1/2 cups cranberries


  • Pre-heat oven to 325˚F. Lightly grease a 9x5-inch pan and dust with a tablespoon of flour.
  • In a medium bowl, mix together all-purpose flour, rolled oats, baking powder, baking soda and salt.
  •  In a measuring cup, measure out the buttermilk. To the buttermilk, add the vegetable oil and vanilla extract and mix until combined.
  •  In a large bowl, using an electric mixer, beat eggs, light brown sugar and white sugar together until thick and pale, approximately 3-5 minutes. Mix in smashed banana and buttermilk mixture. In two batches, add flour mixture, mixing until just combined, being sure not to over mix.
  • Fold in cranberries and transfer batter to prepared loaf pan. Top with a handful of rolled oats.
  • Bake quick bread for 1 hour, or until a tester inserted into the center comes out clean. Invert bread onto a rack to cool. Cranberry Oatmeal Banana Bread will be moist up to 3-4 days. Wrap tightly in plastic wrap to preserve its freshness.


Calories: 414kcal | Carbohydrates: 86g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 460mg | Potassium: 366mg | Fiber: 4g | Sugar: 42g | Vitamin A: 56IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 3mg