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.
Amount Per Serving: Calories: 336Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 325mgCarbohydrates: 62gFiber: 3gSugar: 36gProtein: 5g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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