- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
- Cooking spray or additional butter for greasing the loaf pan
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or butter and set aside.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition.
Stir in the mashed bananas and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix, as this can lead to a tough banana bread.
Gently fold in the dried cranberries and chopped nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean, with no wet batter clinging to it.
Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cranberry banana bread into thick slices and serve. Enjoy it warm or at room temperature with a pat of butter, if desired.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices of the bread for longer storage, if desired. Just thaw them in the refrigerator overnight or microwave them briefly before serving.