It’s time for fall baking and eating all the yummy things. This cranberry walnut banana bread makes a great breakfast treat with a cup of hot coffee!
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Banana bread is delicious. It’s easy to make and something I look forward to when I see that the bananas aren’t getting eaten quickly enough. But banana bread is basic. So basic. And we are not basic here.
What is not basic is cranberries. Ok, maybe they are basic at Thanksgiving when they slide out of a can and retain the shape of said can. (Actually, I think canned cranberry sauce is delicious and quite quaint.)
Cranberries are deliciously tart. But they are more than just tart. There’s a distinct flavor that adds a great depth to fall foods. Especially, fall baked goods. Plus it adds color. I love color.
A sweet, nutty crumble topping is one of my favorite things to eat…in the world. Like on cobbler with ice cream??? OMG. So tasty. So this cranberry walnut banana bread has a delicious crumble topping. You can skip it, but I wouldn’t.
DESSERT RECIPES YOU’RE GONNA LOVE:
- Chocolate Sour Cream Quick Bread
- Cranberry Blueberry Granita Sparkling Wine Cocktail
- Chocolate Buttermilk Layer Cake
- Chocolate Cupcakes with Lavender Buttercream Frosting
- For the bread
- 3/4 cup shelled walnuts, toasted
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/3 cups granulated sugar
- 3 or 4 medium ripe bananas
- 1/3 cup coconut or vegetable oil
- 1/3 cup buttermilk
- 1 1/2 cups whole cranberries
- For The Topping
- 1/2 cup shelled walnuts, toasted
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup old-fashioned oats
- 1/4 teaspoon salt
- 5 tablespoons cold butter
Heat oven to 325F and grease a loaf pan.
In a medium bowl, blend together sugar, bananas, oil, eggs and buttermilk.
In a large bowl, stir together flour, baking soda and salt.
Stir wet ingredients into dry ingredients until well mixed.
Stir in walnuts and cranberries.
Pour into greased loaf pan.
For the topping, in small bowl, combine flour, sugar and salt.
Cut the cold butter into small pieces and add to sugar mixture.
Using a pastry cutter or a fork, cut the butter into small pieces while blending with the sugar mixture.
Stir in oats and walnuts, until well mixed.
Sprinkle over banana bread dough.
Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 336 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 44mg Sodium: 325mg Carbohydrates: 62g Fiber: 3g Sugar: 36g Protein: 5g
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