Cranberry Banana Bread Recipe
Cranberry Banana Bread Recipe photo by Taste of Home
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Cranberry Banana Bread Recipe

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5 8 12
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Studded with cranberries and nuts, these moist golden loaves make wonderful breakfast treats and gifts for grateful friends. I experimented for years, and this recipe is near perfection! —Eva Rider, Montgomery, Alabama
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 12 servings


  • 1/3 cup shortening
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1-1/2 cups all-purpose flour
  • 1/3 cup cinnamon graham cracker crumbs (about 2 whole crackers)
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup dried cranberries

Nutritional Facts

1 slice: 230 calories, 10g fat (2g saturated fat), 35mg cholesterol, 225mg sodium, 34g carbohydrate (18g sugars, 2g fiber), 4g protein .


  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8-in. x 4-in. loaf pan.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Cranberry Banana Bread in Simple & Delicious November/December 2008, p35

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Weewah 241051
Reviewed Jan. 4, 2016

"This bread was so good, I had 3 slices while it was still warm. There goes dinner!

I used 2 C flour and added some cinnamon and nutmeg to omit the crushed graham crackers. Also, craisins plumped in hot water for 10 minutes (and squeezed out a little) are much softer and nicer than as they come. Next time I would probably add another banana, but as you can see by everyone's changes listed in the reviews, this recipe is very flexible and forgiving. I will make it again soon. Delicious!"

Marykauhi 177664
Reviewed Nov. 27, 2013

"I followed directions exactly and the bread was wonderful. Next time I had some zucchini to use up so I added 1 cup shredded and squeezed zucchini and 1/2 teaspoon vanilla and baked it the full 55 minutes. Scrumptious!"

jessicabustard 175998
Reviewed Dec. 28, 2011

"Very good bread. I added applesauce to mine"

Born in 1940 92898
Reviewed Dec. 10, 2011

"Would make a good present. I put walnut halves on top to decorate. I used vegetable oil. It was pretty and delicious."

lacourtney 142564
Reviewed Jan. 2, 2010

"I really enjoyed all the flavors and textures of the fruit and nuts."

amandagailedenfield 95973
Reviewed Dec. 25, 2009

"It makes a great Christmas gift. We love it."

jbillitti 142563
Reviewed Dec. 23, 2009

"Moist & delicious; it's a keeper"

dee12cook 95970
Reviewed Dec. 15, 2009

"this will be a new addition to my holiday baking every year. Tasted soooo good. everyone loved it."

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