Christmas Banana Bread
Makes 1 large loaf and 1 small loaf or 4 small loaves.Christmas Banana Bread blends sweet cranberries and orange into a cozy loaf of quick bread that’s perfect for brunch, freezing, or gifting.
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup mashed bananas, about 3
- ½ cup sour cream
- 1 tsp. vanilla
- 2 tsp. fresh orange juice
- 2 Tbsp. orange zest
- 1 cup dried sweetened cranberries
- ¼ cup walnuts, chopped (optional)
Equipment
- 1 large loaf pan or 4 small
Instructions
- Preheat the oven to 350 degrees. Grease and flour one 9-inch loaf pan (and one small loaf pan).
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, and salt; combine with the butter mixture.
- Add the sour cream, bananas, vanilla, fresh squeezed orange juice and orange zest; stir well.
- Add the dried sweetened cranberries and the chopped walnuts. Mix until combined.
- Pour into prepared pans and bake a large pan for 50-55 minutes. [Small pan for 33-35 minutes].
- Cool for 10 minutes and then turn the loaf out onto a rack.
- When cooled wrap with paper and tie a string around? If you can, look Christmasy.
Notes
Sandy’s tips:
- Gift it: Wrap and give away for a holiday gift!
- Ripe bananas: The spottier the bananas, the sweeter and more flavorful your bread will be. If your bananas aren't ripe yet, place them in a paper bag for a day or two.
- Don't overmix the batter: Always only mix until just combined, scraping down the sides of the bowl as needed. Overmixing can make the bread tough.
- Pan size matters: If you don't have a small loaf pan, you can bake the entire batter in one large pan, but you may need to increase the baking time. Always check for doneness with a toothpick.
- Don't overcook the bread! A quick bread has finished cooking when an inserted cake tester or toothpick comes out with a few crumbs clinging to it. A few crumbs are OK! Raw batter means the bread needs more time to cook.
- Zesting tip: Use a microplane or fine grater to zest the orange, and be sure to avoid the bitter white pith underneath.
- Make ahead: The bread can be baked a day ahead. Store it wrapped tightly at room temperature. The flavor actually improves overnight!
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: To freeze, wrap the loaf tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag for up to 3 months!
Nutrition Facts
Calories: 343kcal, Carbohydrates: 51g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 64mg, Sodium: 321mg, Potassium: 158mg, Fiber: 2g, Sugar: 32g, Vitamin A: 432IU, Vitamin C: 7mg, Calcium: 32mg, Iron: 1mg