This simple banana bread recipe is quick, easy and oh-so delicious! I’m always on a mission to create a moist banana bread recipe, and have found one easy trick is to add fresh berries (you may remember my blueberry banana bread recipe – same concept!). Since we’re in the middle of fresh cranberry season I decided to use cranberries in this bread, and I love how they add a pop of bright flavor to every bite!
Quick breads are one of my favorite things to make, because they’re…well, quick! It’s always nice to have recipes that are super easy to throw together when you have company in town or just get a sudden hankering for something sweet with your coffee. If you’re new to baking, this is a great recipe to learn how to make banana bread. It’s such an easy banana bread recipe, and pretty dang foolproof.
Ingredients:
Bread
2 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cinnamon
3/4 cups sugar
1/2 cup butter, softened
1/4 cup milk
2 eggs
2 large bananas
1/4 cup chopped pecans
1 1/2 cups coarsely chopped fresh cranberries (frozen can be used too)
Streusel
3 tablespoons flour
3 tablespoons sugar
1/2 tsp ground cinnamon
1 tablespoon butter, cut into pieces
Directions:
Preheat oven to 350, and grease a loaf pan.
Whisk together the dry ingredients, flour through cinnamon, in a medium bowl and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy – about three minutes. Add the milk, egg, banana and vanilla to the sugar and butter, mixing until combined.
Add the dry ingredients to the wet ingredients in two batches on low speed, mixing until the batter is just combined. Overmixing is what makes breads dry and tough. Gently fold in the nuts and cranberries, and pour into the greased loaf pan.
Rub the streusel ingredients together with your fingers until it comes together in crumbs. Sprinkle streusel on top of the banana bread batter, and bake for about 45-60 minutes or until a toothpick comes out with moist crumbs.
Allow the bread to cool in the pan for at least 15-20 minutes before cutting in, and then enjoy!
