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Sliced cranberry orange banana bread loaf

Cranberry Orange Banana Bread

Moist banana bread with fresh cranberries and orange zest. A festive Christmas breakfast loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas about 1 1/2 cups mashed
  • 1/3 cup melted butter 75 g
  • 2/3 cup packed brown sugar 130 g
  • 1 large egg
  • 1 tbsp orange zest from 1 large orange
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour 190 g
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup fresh or frozen cranberries 100 g, roughly chopped
  • 1 tbsp turbinado sugar for the top, optional

Method
 

  1. Heat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. Mash the bananas in a large bowl. Stir in the melted butter, brown sugar, egg, orange zest, orange juice and vanilla.
  3. Add the flour, baking soda, salt and cinnamon. Stir just until no dry flour remains.
  4. Fold in the cranberries. If frozen, use them straight from the freezer.
  5. Pour into the pan and sprinkle with turbinado sugar.
  6. Bake for 55 to 65 minutes, until a skewer in the center comes out clean. Cover loosely with foil after 40 minutes if the top browns fast.
  7. Cool in the pan for 10 minutes, then lift out and cool on a rack before slicing.

Notes

Orange glaze (optional): mix 1/2 cup powdered sugar with 1 tbsp orange juice and drizzle over the cooled loaf.
Storage: wrapped at room temperature for 3 days, or freeze slices for up to 3 months.