The Best Cranberry Banana Bread Recipe (Sourdough)
Sourdough cranberry banana bread starts with a sweet classic banana bread batter and is flavored with orange and cranberries. This moist and delicious quick bread makes the perfect holiday or weekend breakfast to enjoy during the winter months.
Servings: 12
Equipment
- 1 Loaf Pan
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 very ripe bananas
- ½ cup salted butter melted
- ½ cup pure maple syrup
- ¼ cup dark brown sugar
- ½ cup orange juice
- Zest from 1 orange
- 2 large eggs
- ½ cup stirred sourdough starter
- 1 cup dried cranberries or fresh cranberries halved
Instructions
- Preheat the oven to 350 degrees and line a 9x5 inch loaf pan with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Stir well and set aside.
- In a large mixing bowl, mash the banana well with a fork.
- Whisk in the melted butter, maple, brown sugar, orange juice, and zest until combined.
- Whisk in the eggs until combined, then stir in the sourdough starter until well incorporated.
- Fold the dry ingredients and the cranberries into the wet ingredients with a spatula until everything is just combined. Be careful to not over mix.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick is inserted in the center and comes out clean or with a few moist crumbs. Begin testing at the 55 minute mark.
- Let cool in the pan for 30 minutes-1 hour before transferring to a wire rack to finish cooling.
Notes
- This recipe makes a very moist loaf. It will cook in the oven a bit longer than a typical banana bread recipe, because it’s a very moist finished product.
- Overripe bananas provide sweetness to this loaf, so it doesn’t require as much sugar to sweeten.
- Making sure the sourdough starter is stirred down gets rid of any bubbles and helps to measure it more accurately in cup measure form.
- If using fresh cranberries, slicing them in half before you add them will help to prevent them from swelling and popping during baking.
- Slice the cranberries into smaller bits if you prefer less cranberry in each bite.
Nutrition
Serving: 1slice | Calories: 280kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 299mg | Potassium: 170mg | Fiber: 2g | Sugar: 23g | Vitamin A: 310IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg