Cranberry Banana Bread
Submitted by orshalev
Moist cranberry banana bread with walnuts and an optional Grand Marnier cranberry syrup soaked into the top. Fresh cranberries are simmered first, then folded into a rich banana batter.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
24 hrsThis isn’t just banana bread with some cranberries tossed in. It’s a whole production, and it’s worth every step.
Fresh cranberries get simmered in sugar syrup until they burst, then folded into a mashed banana batter with chopped walnuts for crunch.
The optional topping takes things to another level: reserved cranberry cooking juice mixed with sugar and a splash of Grand Marnier, poked into the warm loaf so it soaks deep into the crumb.
Wrap it in foil and let it rest overnight. The next day? Dense, moist, fruit-studded perfection.
Pro Tips
- The overnight rest isn’t optional if you want the best flavor. The cranberry syrup needs time to soak through and the textures meld together beautifully
- Drain the cranberries well before folding into the batter; too much liquid will make the bread gummy
- Substitute Cointreau for the Grand Marnier if that’s what you have on hand. Any orange liqueur works
- Use very ripe bananas with plenty of brown spots for the most intense banana flavor
Ingredients
Directions
In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar.
Add the berries and simmer over low heat for 10 minutes or until berries pop open.
Cool.
Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.
Sift together the flour, salt, baking powder and baking soda.
In a large bowl, combine ⅔ cup sugar, the butter, eggs, walnuts, banana and berries.
Add the flour mixture to the berry mixture, stirring until blended.
Pour the mixture into a greased and lightly floured 9×5×3 inch loaf pan.
Bake in a preheated 350℉ (180℃) F oven for 1 hour or until a toothpick inserted in the center comes out clean.
For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through.
Poke a few holes in the baked loaf and pour on the topping.
Cool 10 minutes in the pan.
Turn the loaf out on a rack and cool completely.
Wrap in foil and store one day before slicing.
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