Cranberry Banana Bread with Orange Zest and Vanilla Icing Recipe

Introduction

This Cranberry Banana Bread is a delightful twist on a classic favorite, combining ripe bananas with tart cranberries and a hint of orange zest. Finished with a smooth vanilla glaze, it’s perfect for breakfast or an afternoon snack.

Ingredients

• 3 medium bananas (ripe, about 1 ½ cups)
• ⅓ cup butter (melted)
• ½ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 pinch salt
• 2 cups cranberries (roughly chopped)
• 2 tsp orange zest
• 1 cup powdered sugar
• 1 tbsp heavy cream (or milk)
• 1 dash vanilla extract

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Butter an 8″x4″ bread loaf pan and sprinkle it lightly with flour, then tap out any excess flour. Set the pan aside.
2. Step 2: In a large bowl, mash the peeled ripe bananas with a sturdy fork until smooth. Stir in the melted butter, sugar, egg, vanilla extract, and almond extract until well combined.
3. Step 3: Add the flour, baking soda, and salt to the banana mixture and stir to combine. Fold in the chopped cranberries and orange zest gently.
4. Step 4: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
6. Step 6: For the icing, whisk together powdered sugar, heavy cream (or milk), and vanilla extract in a small bowl. Drizzle this over the cooled bread. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin as needed.

Tips & Variations

• Use fresh or thawed frozen cranberries for a tart pop, or substitute with dried cranberries soaked briefly in orange juice for a sweeter touch.
• For added texture, sprinkle chopped walnuts or pecans into the batter along with the cranberries.
• To make it dairy-free, substitute butter with coconut oil and use a plant-based milk for the icing.

Storage

Store the cranberry banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work well. Just thaw and drain them before chopping and folding into the batter to avoid excess moisture.

Can I make this bread without the glaze?

Absolutely. The bread is delicious on its own or with butter. The glaze adds a sweet finish but is optional based on your preference.

Cranberry Banana Bread with Orange Zest and Vanilla Icing Recipe

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This Cranberry Banana Bread is a delightful twist on classic banana bread, blending ripe bananas with tart cranberries and a hint of orange zest. Topped with a simple vanilla glaze, it’s perfect for breakfast, snack time, or dessert with a moist texture and vibrant flavors.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 3 medium bananas (ripe, about 1 ½ cups)
• ⅓ cup butter (melted)
• ½ cup sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 pinch salt
• 2 cups cranberries (roughly chopped)
• 2 tsp orange zest

Icing

• 1 cup powdered sugar
• 1 tbsp heavy cream (or milk)
• 1 dash vanilla extract

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Butter an 8″x4″ bread loaf pan and lightly dust it with flour, tapping out any excess. Set aside.
2. Mash bananas and combine wet ingredients: In a large bowl, mash the peeled ripe bananas with a sturdy fork until smooth. Stir in the melted butter, sugar, egg, vanilla extract, and almond extract until the mixture is well combined.
3. Add dry ingredients and mix: Add the all-purpose flour, baking soda, and pinch of salt to the banana mixture. Stir gently to blend everything together. Then fold in the chopped cranberries and orange zest evenly through the batter.
4. Bake the bread: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown.
5. Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely before icing.
6. Prepare icing: In a small bowl, whisk together powdered sugar, heavy cream (or milk), and a dash of vanilla extract until smooth. Adjust thickness by adding more powdered sugar to thicken or more milk to thin, as desired.
7. Drizzle icing and serve: Drizzle the glaze over the cooled banana bread evenly. Slice and enjoy your flavorful cranberry banana bread!

Notes

• Use ripe bananas for optimal sweetness and moisture.
• Roughly chopping cranberries helps distribute their tart bursts throughout the bread.
• The almond extract is optional but adds a lovely depth of flavor.
• For a dairy-free version, substitute butter and heavy cream with vegan alternatives.
• If fresh cranberries aren’t available, frozen cranberries can be used but toss them lightly in flour to prevent sinking.
• Allow the bread to cool completely before applying the icing to prevent it from melting too much.

Keywords: cranberry banana bread, banana bread recipe, cranberry bread, quick bread, fruit bread, homemade banana bread