Cranberry Banana Bread with White Chocolate Chunks

It might seem like I’ve been on a real cranberry kick lately. That’s because I have. :) I’ve been trying to work through several bags of cranberries in my freezer and I just about have it licked. A couple more to go! I actually made this banana bread a few weeks ago but haven’t had a chance to post it yet. I thought I had better get it posted before cranberry season is over!

This was a very nice change from the standard banana bread. I took a tried and true banana bread recipe I’ve had for many years and adjusted it to fit my additions. The white chocolate along with the cranberries adds a sweet and tangy combination of flavors that we really loved. Perfect alone or with a slathering of soft butter.

I hope everyone enjoyed their Thanksgiving!

ANOTHER DELICIOUS IDEA >>  Chocolate Brownie Bars

Cranberry Banana Bread with White Chocolate Chunks
printable version

3 ripe bananas (about 1 1/2 cups)
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1/4 cup buttermilk
1 tablespoon pure vanilla extract
2 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 oz white chocolate, chopped
1 cup frozen or fresh cranberries, halved
1-2 tablespoons flour

Preheat oven to 350 F. Grease and flour (or use floured baking spray) a 9×5 loaf pan (don’t use one smaller than that).

Mash the bananas with a fork. Put smashed bananas and butter together in a mixing bowl and mix on medium speed until well blended. Add sugar, eggs, buttermilk and vanilla and mix well.

Whisk together flour, baking soda, salt, cinnamon, and nutmeg. With mixer on low, slowly add dry mixture to the banana mixture.

ANOTHER DELICIOUS IDEA >>  TWD Applesauce Spice Bars

Combine the chopped white chocolate and the halved cranberries in a bowl and dust with 1-2 tablespoons of flour, enough to coat. Fold flour coated cranberries and chocolate into the batter.

Pour batter into prepared pan and place pan on a baking sheet. Bake for 65-75 minutes (mine took 75 but your oven may vary) or until butter knife inserted in the center comes out clean.

Remove from oven and cool in the pan on cooling rack for 15 minutes. Remove from pan and cool completely on rack.

If you liked this, you’ll really like these Pumpkin Cranberry Muffins with White Chocolate Chunks.

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  1. Avanika [YumsiliciousBakes] says

    Ahh that cake sure looks delicious!! But ofcourse, with the non-availibility of any berries here, can't make it :(

  2. Katrina says

    That does look great. I usually make muffins instead of bread because they bake so much faster-faster gratification-that's what I'm all about. ;) So I need to go get the recipe for you muffins. Though I do prefer chocolate to white chocolate, but I bet they'd still be great!
    Hmm, I have overripe bananas and an open can of pumpkin right now? Decisions, decisions. ;)

  3. Avril says

    What a wonderful, wonderful bread! I have just acquired a very "sacred" bag of fresh cranberries that I have frozen…..I may just have to take a cup of those precious cranberries and make this scrumptious bread. :-)


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