It’s been awhile since I made banana bread, so when I had some very ripe bananas, I decided it was time to make banana bread again! I also had some dried cranberries I was wanting to use and chopped pecans sounded like a great addition to those cranberries. So I came up with this Cranberry-Pecan Banana Bread. The loaf browns a little more while baking than some banana breads, but it’s sweet and moist when you bite into it and the dried cranberries give it a great flavor. My loaf did sink a little in the center–probably because I took it out too soon and then put it back in the oven. So be sure to do the toothpick test when you’re baking this bread!
I baked this loaf over the weekend one cold winter morning and it tasted so good with a hot cup of coffee! It’s great for breakfast, brunch, or an afternoon snack. Also be sure to use a 9 x 5″ pan; an 8 x 4″ pan won’t be large enough.
CRANBERRY-PECAN BANANA BREAD
Makes one 9 x 5″ loaf
- 1 3/4 cup all-purpose unbleached flour
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup mashed, ripe bananas (about 3 small or 2 medium)
- 1/2 cup light olive oil or non-GMO canola oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
Preheat oven to 325˚F. Grease and flour a 9 x 5″ loaf pan; set aside.
In large bowl, blend flour, sugar, baking soda, salt, and cinnamon.
In medium bowl, stir eggs, mashed bananas, oil, Greek yogurt, and vanilla extract, blending everything well.
Add egg/banana mixture to flour mixture in large bowl and stir just until combined. Fold in the dried cranberries and chopped pecans.
Pour batter into prepared 9 x 5″ loaf pan and bake at 325˚F for 68 to 72 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack.
(Note: this bread may sink slightly in the center, but if you remove it from the oven too soon it will sink even more noticeably, so be sure to do the toothpick test!)
The weather has been colder lately, and that always puts me in the mood to bake. It’s always fun trying new banana bread recipes–do you have a favorite you stick to, or do you like trying new recipes too?
Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.
NancyC 
This sounds like a little heaven on earth – yum! XOXO – Bacon
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I love banana bread, especially in the winter. And, this year I seemed to manage 3 summers in a row by moving to Australia. I’ll have to make some soon nonetheless. Your recipe sounds absolutely delicious! Happy FF, and have a wonderful weekend. 🙂
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Hope you have a great weekend, too, Kaila! Yes, you’ll have to make some banana bread soon! 🙂
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Hi Nancy-Love this combination! Have a great weekend! Cheryl
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You too, Cheryl!
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Making banana bread is always a good idea! Loving your take on it, yummy!
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Ooo I need a slice of this right now! yumyum! 🙂 I might use goldenberries instead of cranberries as they were looking for something tasty to be added to! Thanks for sharing. Happy FF! 🙂
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I’m sure the goldenberries would be great in this! 🙂
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🙂 I think I’ll go and experiment…
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I’m a huge fan of banana bread. It’s so versatile, that you can add any kind of mix-ins. Great combo with the cranberries and pecan. Thanks for sharing and happy FF!
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Yes, I’m a big fan of banana bread, too!
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I love the cranberry-pecan variation. I have also tried it with raisins. I have seen that if the bananas are too overripe or too much of it is used, then the bread tends to sink. It could also be the yogurt. I have never tried using yoghurt and oil. Will try soon. Happy FF!
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Thanks for those tips–I didn’t realize overripe bananas could be the cause of the sinking!
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This is so yummy, Nancy! To me, there is nothing more comforting than a warm piece of banana bread and a good cup of tea! The cranberries and pecans certainly elevate this to a new high! Thanks so much for sharing this beauty with us! 😀
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You’re welcome, and you’re right–banana bread with tea (or coffee) is such a treat! 🙂
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This is a wonderful loaf. It looks delicious Nancy Cranberry, pecans and banana in a moist loaf, love it.
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I can never get enough banana bread. I always buy extra bananas to make sure there’s enough to mash up for a loaf, haha. Love the addition of the cranberries and pecans in your gorgeous moist loaf. Such beautiful pops of flavour and texture… plus, I imagine that the yoghurt would make the crumb extra soft and yummy. Great post!
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Thanks so much, Laura! 🙂
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Nice additions in the banana bread… looks great. Happy FF, Nancy!
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Thanks, Ahila, and hope you are having a nice weekend!
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This is a definite the next time I have past-due bananas!
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Wonderful recipe 🙂 I love the combo of cranberries with Pecan banana
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Gorgeous looking bread – Lovely combo…
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I love a great banana bread and the idea of adding cranberry and pecan sounds amazing!
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YUM … And only in my dreams!
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😀
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Such nice flavours to add in a classic banana bread, nice recipe
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With the greek yogurt and the bananas this bread has to be super moist and delicious. Gorgeous bread!
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Your Cranberry Pecan Banana Bread is fabulous! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
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Thanks and hope you have a wonderful Valentine’s Weekend! 🙂
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