Extra cranberry sauce? Not a problem! Mix it into this Cranberry Banana Bread for a morning treat that’ll have the whole family asking for more!
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Then I had an idea. What if I took that leftover cranberry sauce and mixed it into the banana bread batter? The result? Amazing. Over the years, I’ve eaten a lot of banana bread. Like loaves and loaves and loaves. This Cranberry Banana Bread with pecans might be my all-time favorite!
Cranberry Banana Bread
The sweetness of the banana bread combined with the slight tartness from the cranberries is amazing. Add in the crunch of the chopped pecans? Even better. And then put a slice in the toaster oven with a bit of butter? I could probably finish off the entire loaf all by myself. (Fortunately, I didn’t have that problem as Robbie and Laura both jumped in to help!)
If you’re looking for an amazing recipe for the holiday season, then keep this one in mind. Even if you don’t have extra cranberry sauce lying around, you can whip up one on the stovetop in about 10 minutes (recipe included below). Fresh cranberries are plentiful this time of the year in the grocery stores, but I’ve used frozen cranberries to make this sauce before, too. (Side tip: Stock up on a couple of bags of fresh cranberries when they’re on sale. They freeze well and you can pull ’em out throughout the year as needed.)
As far as making the batter for this recipe, it couldn’t be easier! It will be slightly lumpy once the bananas get added – that’s perfectly fine. This Cranberry Banana Bread (and banana bread in general) always takes longer to bake than I think it should. It’ll take 80-90 minutes in the oven before it’s fully baked, so plan accordingly. Trust me, though, the time is worth it! (Plus, the house will smell amazing while the banana bread bakes.)
I hope you enjoy this Cranberry Banana Bread as much as we do – it’s a new favorite in our house!
Did you bake a loaf of this Cranberry Banana Bread at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Cranberry Banana Bread
For the Cranberries
- Using a small saucepan, add sugar and orange juice. Place over medium heat, stirring occasionally, until sugar has dissolved. Add cranberries and continue cooking, stirring occasionally, for 8-10 minutes, or until cranberries begin to burst and most of the liquid has evaporated. Remove from heat and let cool fully.
For the Bread
- Preheat oven to 350°F.
- Grease and flour a 9”x5” loaf pan; set pan aside.
- Using a countertop mixer, cream the butter and sugar together until light and fluffy (~2-3 minutes on medium speed.)
- Add eggs, bananas and vanilla extract; stir until just combined.
- Using a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Add half of flour mixture to the bowl with the banana mixture; stir until well combined. Repeat with remaining flour mixture.
- Add ½ cup of chopped pecans and cooled cranberry sauce (from above); stir until well combined.
- Transfer mixture into prepared loaf pan. Sprinkle remaining ¼ cup of pecans on top.
- Bake for 80-90 minutes, or until a toothpick inserted into center of bread comes out mostly clean. (Note: Tent the top of the bread with foil after ~50 minutes to prevent it from burning.)
- Let bread cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
Looking for other banana bread recipes? Check out these other favorites: